Glazed Asparagus & Carrots With Pecans

1. 1

   Place 1 cup water in 10-inch skillet over medium heat.

2. 2

   Bring to a full boil; add carrots and asparagus.

3. 3

   Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).

4. 4

   Drain.

5. 5

   Set aside; keep warm.

6. 6

   Melt butter in same skillet.

7. 7

   Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.

8. 8

   Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).

9. 9

   Stir in lemon peel.

10. 10

    To serve, spoon sauce over warm carrots and asparagus.

11. 11

    Sprinkle with pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.