Lemon and Herb Scented Spring Vegetables
photo by YummySmellsca
- Ready In:
- 27mins
- Ingredients:
- 11
- Yields:
-
6 side dish servings
- Serves:
- 6
ingredients
- 3⁄4 lb carrot, sliced on an angle into coins
- 2 tablespoons salted butter
- 1 teaspoon olive oil
- 1 garlic clove, pressed
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon rosemary
- 1 lb asparagus, sliced on an angle into 1-inch pieces
- zest of one lemon
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon lemon juice
directions
- In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
- Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
- Add garlic and cook until fragrant, about 1 minute.
- Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
- Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
- Saute 4 minutes longer, then remove from heat and stir in the lemon juice.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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