Asparagus and Carrots With Lemon Sauce
Ingredients
- 2 pounds carrots, trimmed and cut in half lengthwise
- 1 pound asparagus, woody stems broken off
- 2 tablespoons unsalted butter
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
Gather the ingredients.
- 2
In a deep, large skillet, bring 1 inch of water to a boil. Add the carrots and reduce the heat to medium. Cover and simmer for 4 to 6 minutes, or until crisp-tender.
4 min - 3
Remove the carrots with a slotted spoon to a colander and set aside.
- 4
Add the asparagus to the water in the skillet. Cover and simmer for 3 to 5 minutes, or until crisp-tender.
3 min - 5
Place the asparagus in a colander and discard the cooking water. Wipe the skillet dry.
- 6
In the same skillet, melt the butter over medium heat. Add the lemon zest, lemon juice, salt, and pepper and stir to combine.
- 7
Return the carrots and asparagus to the skillet and cook, stirring gently, for 1 to 2 minutes, or until the vegetables are well coated and heated through.
1 min - 8
Serve right away and enjoy.
Nutrition
Per serving (based on 6 servings)
