Asparagus and Carrots With Lemon Sauce

Philip Nealey/Photographer's Choice RF/Getty Images
  • Total: 40 mins
  • Prep: 25 mins
  • Cook: 15 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
115 Calories
4g Fat
18g Carbs
3g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 115
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 107mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 6g 22%
Protein 3g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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 lemon zest
  • 2 tablespoon fresh​ lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Steps 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.

  2. Remove the carrots with a slotted spoon to a colander.

  3. Add the asparagus to the water in the skillet. Cover and simmer for 6 minutes, or until crisp-tender.

  4. Pour the asparagus and water into a colander. Wipe the skillet dry.

  5. 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.