Lemon and Herb Scented Spring Vegetables

Submitted by YummySmellsca

"An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme."

 

• 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

1. In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
2. Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
3. Add garlic and cook until fragrant, about 1 minute.
4. Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
5. Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
6. Saute 4 minutes longer, then remove from heat and stir in the lemon juice.