Lemon and Herb Scented Spring Vegetables

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: 27 mins
• Serves: 6
• Yields: 6 side dish servings

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.