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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Glazed asparagus & carrots Recipe

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This recipe for Glazed asparagus & carrots is from The Veterans Remembrance Memorial Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c water
3 large carrots, sliced diagonally
1 lb fresh asparagus, trimmed
1/2 stick butter
1 tsp cornstarch
3 Tbsp water
1 Tbsp lemon juice
1 tsp grated lemon peel
2 Tbsp pecans, chopped
Directions:
Directions:
Place water into large skillet, bring to full boil over medium heat. Add carrots and asparagus. Cover, cooked stirring occasionally, until vegetables are crisp tender. Drain. Set aside. Melt butter in same skillet. In small bowl mix cornstarch, water and lemon juice. Cook over medium heat, stirring constantly. Until sauce thickens about 3 minutes. Stir in lemon peel, spoon sauce over the warm carrots and asparagus. Sprinkle with pecans

 

 

 

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