GLAZED ASPARAGUS & CARROTS WITH PECANS

Glazed Asparagus & Carrots With Pecans image

Provided by Annacia * @Annacia

Number Of Ingredients 9

1 cup(s) water
3 - carrots, sliced diagonally 1/4-inch
1 pound(s) fresh asparagus, trimmed
1/4 cup(s) butter
1 teaspoon(s) cornstarch
3 tablespoon(s) water
1 stick(s) lemon juice
1 teaspoon(s) grated lemon peel
2 tablespoon(s) 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.