Recipe: Glazed Asparagus and Carrots with Pecans

GLAZED ASPARAGUS AND CARROTS WITH PECANS

1 cup water
1 pound fresh asparagus spears, trimmed
3 large or 2 cups carrots, sliced diagonally 1/4-inch thick
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

Place 1 cup water in a 10-inch skillet. Bring to a full boil over medium heat; add asparagus and carrots. Cover; continue cooking, stirring occasionally, until asparagus and carrots are tender, about 7 to 9 minutes. Drain. Remove from skillet; keep warm.

Melt butter in the same skillet. Stir together 3 tablespoons water, lemon juice and cornstarch; stir into butter. Cook over medium heat, stirring constantly, until sauce thickens, about 2 to 3 minutes. Stir in lemon peel.

TO SERVE:
Spoon sauce over warm asparagus and carrots. Sprinkle with pecans.

Yield: 6 servings
Source: Land O'Lakes