Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Asparagus And Carrots In Lemon Butter
- add review
- #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.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more carrots recipes
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.