A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.
Provided by Annacia * @Annacia
Categories Vegetables
Number Of Ingredients 9
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.
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