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Glazed Asparagus & Carrots with Pecans

Nothing says "spring" like asparagus, and this recipe really makes it fancy!
Print Recipe
Course Side Dish

Ingredients
  

  • 1 cup water
  • 1 lb fresh asparagus spears; trimmed
  • 2 cups carrots, sliced diagonally 1/4 inch
  • 1/4 cup butter
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp freshly grated lemon peel
  • 2 Tbsp chopped pecans, toasted

Instructions
 

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