How to make it

  • In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
  • Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
  • Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
  • Saute 4 minutes longer, then remove from heat and stir in the lemon juice.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 82.0
    Total Fat: 4.9 g
    Cholesterol: 10.2 mg
    Sodium: 68.0 mg
    Total Carbs: 9.0 g
    Dietary Fiber: 3.2 g
    Protein: 2.3 g
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