Glazed Asparagus & Carrots With Pecans

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup water
• 3  large carrots, sliced diagonally 1/4-inch
• 1  lb fresh asparagus, trimmed
• 1⁄4 cup butter
• 1  teaspoon cornstarch
• 3  tablespoons water
• 1  tablespoon lemon juice
• 1  teaspoon  grated lemon peel
• 2  tablespoons  chopped pecans, toasted

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.