Asparagus and Carrots with Lemon Sauce

Philip Nealey/Photographer's Choice RF/Getty Images
  • 40 mins
  • Prep: 25 mins,
  • Cook: 15 mins
  • Yield: Serves 6

Asparagus and carrots with lemon sauce make a particularly attractive side dish for just about any entree, including chicken, beef, and lamb.

What You'll Need

  • 2 pounds carrots, quartered and cut into sticks about 1 1/2-inches long
  • 1 pound
  • asparagus, woody stems broken off, spears cut into pieces about 1 1/2-inches long
  • 2 tablespoons butter
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoon fresh
  • lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

How to Make It

1. In a deep large skillet, bring 1-inch of water to a boil. Add the carrots. Reduce the heat to medium. Cover and simmer for 4 to 6 minutes, or until crisp-tender. Remove the carrots with a slotted spoon to a colander.

2. Add the asparagus to the water in the skillet. Cover and simmer for 6 minutes, or until crisp-tender. Pour the asparagus and water into a colander. Wipe the skillet dry.

3. In the same skillet, melt the butter over medium heat.

Add the lemon zest, ​lemon juice, salt, and pepper. Return the carrots and asparagus to the skillet. Stir for 1 to 2 minutes, or until well coated and heated through. Serve right away.