Asparagus and carrots with lemon pastry recipe
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Lemon-sauced asparagus and carrots make a particularly attractive dish for almost any meal, including chicken, beef and lamb.
What you’ll need
2 pounds carrots (chopped and cut into sticks about 1 1/2-inches long) 1 pound asparagus (woody stems are shredded, pieces cut into chunks about 1 1/2-inches long) 2 tablespoons butter 1/2 teaspoon lemon juice 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper<
How to make it
In a deep large pan, bring 1 inch of water to a boil. Add the carrots. Reduce heat to medium. Cover and simmer 4 to 6 minutes or until hot. Use a spoon to scrape the carrots into pieces. Add asparagus to water in bottles. Cover and simmer for six minutes or until crisp-tender. Pour asparagus and water into a bowl. Wipe the bottle dry. In the same bottles, melt butter over medium heat. Add lemon zest, lemon juice, salt and pepper. Return carrots and asparagus to the flask. Stir for 1 to 2 minutes or until well coated and heated through. Serve immediately. Nutritional Guidelines (per serving) Calories 115 Total fat 4 g Saturated fat 2 g Saturated fat 1 g Cholesterol 10 mg Sodium 107 mg Carbohydrates 18 g Fiber 6 g Protein 3 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
