A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Asparagus And Carrots In Lemon Butter
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- #92404
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 pounds carrots, quartered and cut in sticks about 1 1/2 inches long
1 pound asparagus, woody stems broken off, cut in pieces about 1.5 inches long
2 tablespoons butter or margarine
1/2 teaspoon freshly grated lemon peel
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
directions
Bring 1 inch of water to a boil in a large deep skillet. Add carrots, cover and simmer 4 to 6 minutes until crisp-tender. Remove with slotted spoon to a colander.
Melt butter in same skillet. Add lemon peel, juice, salt and pepper. Add vegetables. Stir 1 to 2 minutes until hot.
added by
Irene1989
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 1, 2009
While we were able to complete this recipe, the directions were a little unclear. It says to remove the carrots with a slotted spoon but it doesn't mention draining the water before it calls for melting the butter. It seems like the asparagus should be cooked in the water after the carrots are removed, then the skillet drained (which is what we did). The end result was good and the color combination of the orange carrots and green asparagus was very appealing.