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
Ratings (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 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.
    Nutritional Guidelines (per serving)
    Calories 115
    Total Fat 4 g
    Saturated Fat 2 g
    Unsaturated Fat 1 g
    Cholesterol 10 mg
    Sodium 107 mg
    Carbohydrates 18 g
    Dietary Fiber 6 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)