GLAZED CARROTS AND ASPARAGUS RECIPES

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GLAZED ASPARAGUS & CARROTS WITH PECANS RECIPE - FOOD.COM



Glazed Asparagus & Carrots With Pecans Recipe - Food.com image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Place 1 cup water in 10-inch skillet over medium heat.
  • Bring to a full boil; add carrots and asparagus.
  • Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
  • Drain.
  • Set aside; keep warm.
  • Melt butter in same skillet.
  • Stir together cornstarch, 3 tablespoons water and lemon juice 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 carrots and asparagus.
  • Sprinkle with pecans.

Nutrition Facts : Calories 132.9, FatContent 11.2, SaturatedFatContent 5.2, CholesterolContent 20.3, SodiumContent 81.9, CarbohydrateContent 7.7, FiberContent 3.1, SugarContent 3.3, ProteinContent 2.5

GLAZED ASPARAGUS & CARROTS WITH PECANS RECIPE | LAND O’LAKES



Glazed Asparagus & Carrots With Pecans Recipe | Land O’Lakes image

A lemon glaze tops a springtime combination of fresh vegetables.

Provided by Land O'Lakes

Categories     Vegetable    Pecan    Asparagus    Carrot    Vegetable    Vegetable    Nut    Side Dish

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

1 cup water
1 pound fresh asparagus spears, trimmed
3 large (2 cups) carrots, sliced diagonally 1/4-inch
1/4 cup Land O Lakes® Butter
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon freshly grated lemon zest
2 tablespoons chopped pecans, toasted

Steps:

  • Place 1 cup water in 10-inch skillet. Bring to a full boil over medium heat; add asparagus and carrots. Cover; continue cooking, stirring occasionally, 7-9 minutes or until asparagus and carrots are crisply tender. Drain. Remove from skillet; 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, 2-3 minutes or until sauce thickens. Stir in lemon zest.
  • To serve, spoon sauce over warm asparagus and carrots. Sprinkle with pecans.

Nutrition Facts : Calories 130 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 95 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 3 grams

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