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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 6 servings |
||
| Calories 132 | ||
| Calories from Fat 101 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 81mg | 3% | |
| Potassium 293mg | 8% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 3.3g | ||
| Protein 2.5g | 5% | |
Glazed Asparagus & Carrots With Pecans
By: Annacia
Feb 8, 2008
A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.
SERVES 6
Ingredients
- 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
Directions
1
Place 1 cup water in 10-inch skillet over medium heat.2
Bring to a full boil; add carrots and asparagus.3
Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).4
Drain.5
Set aside; keep warm.6
Melt butter in same skillet.7
Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.8
Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).9
Stir in lemon peel.10
To serve, spoon sauce over warm carrots and asparagus.11
Sprinkle with pecans.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Carrots
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: GaylaV
On Sep 2, 2008
This is a delicious side dish even though my cupboard was bare in the cornstarch dept.!! I hate when that happens but the lemony butter was great just the same. Pecans don't work here due to allergy but sliced almonds are always a good substitute. Next time I make this (and there will be many next times) I will be sure to have some cornstarch on hand. Thanks for sharing your super fine recipe!
From: mikekey
On Jul 4, 2008
This is a great combo of flavors. I used baby carrots. I think I had the heat too high, since the sauce thickened up too fast and was lumpy, but tasty!
From: FLUFFSTER
On Mar 11, 2008
This is so delish! I mistagged this in one of the tag games. It looked so good, I went ahead and made it, again, and last night, again! It's so simple, so quick to make, and again, delish! Thanks Annacia for a great recipe and for sharing.
From: MarraMamba
On Feb 23, 2008
a fantabulous dish. I could have sworn i reviewed it before, but looks like it didn't take. This was so good that i mopped up the glaze with bread. Better than hollondaise 
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