Glazed Asparagus & Carrots With Pecans

READY IN: 30mins
Recipe by Annacia

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.

Top Review by macharr

This is a wonderful combination. I modified the glaze by adding a bit more water and a little sugar to cut the tartness, and I put more toasted pecans on top, but the fundamental character of this recipe is wonderful. I recently prepared a casserole dinner for 20, and at least half of them went for seconds of this dish

Ingredients Nutrition

Directions

  1. Place 1 cup water in 10-inch skillet over medium heat.
  2. Bring to a full boil; add carrots and asparagus.
  3. Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
  4. Drain.
  5. Set aside; keep warm.
  6. Melt butter in same skillet.
  7. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
  8. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
  9. Stir in lemon peel.
  10. To serve, spoon sauce over warm carrots and asparagus.
  11. Sprinkle with pecans.

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