Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Food, Picnic, Tailgate, Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Top 20 Vegetable & Side Dish Recipes | Best Places to Picnic | Grocery Shopping Tips | Top 20 Recipes

Home >>Side Dish Recipes>>Vegetable Recipes

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas

Recipes
Appetizer/Snacks
BarBQ-Grilling
Beverages
Bread
Breakfast
Casserole
Cheese
Chili Bowl
Cowboy
Desserts
Eggs
Lunch
Main Dish
Pasta
Penn Dutch
Pot Pies
Salads
Salsa
Sandwiches
Slow Cooker
Soups-Stews
Veggies-Side Dish
 

 

Glazed Asparagus and Carrots with Pecans

Recipes from AlansKitchen.comMakes 6 servings

Prep Time: 15 min.
Cooking time: 7 min.

Ingredients:

  •    1  cup water

  •    1  pound fresh asparagus spears, trimmed

  •    3  large (2 cups) carrots, sliced diagonally 1/4-inch

  • 1/4  cup butter

  •    3  Tablespoons water

  •    1  Tablespoon lemon juice

  •    1  teaspoon cornstarch

  •    1  teaspoon freshly grated lemon peel

  •    2  Tablespoons chopped pecans, toasted

Directions:

  1. Place 1 cup water in 10-inch skillet. Bring to a full boil over medium heat.

  2. Add asparagus and carrots. Cover; continue cooking, stirring occasionally, until asparagus and carrots are crisply tender (7 to 9 minutes).

  3. Drain. Remove from skillet and keep warm.

  4. Melt butter in same skillet. Stir together 3 tablespoons water, lemon juice and cornstarch in small bowl. Stir into butter.

  5. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). Stir in lemon peel.

  6. To serve, spoon sauce over warm asparagus and carrots. Sprinkle with pecans.

Page 1 of 1 More Recipes


 

 
 
 






Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail |
AlansKitchen Privacy Policy
| Thank you

Contact Us | About Us | Site Map