Lemon And Herb Scented Spring Vegetables
From jo_jo_ba 12 years ago
- 20 minutes to make
- Serves 6
An updated, scaled up variation of my Sauteed Asparagus And Mushrooms In A Lemon Thyme Butter, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.
Ingredients
- 3/4 lb carrots, sliced on an angle into coins shopping list
- 2 tbsp salted butter shopping list
- 1 tsp olive oil shopping list
- 1 clove garlic, pressed or minced finely shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp rosemary leaves shopping list
- 1 lb asparagus, sliced on an angle into 1" pieces shopping list
- zest of one lemon shopping list
- 1/2 tsp sea salt shopping list
- 1/4 tsp black pepper shopping list
- 1 tsp lemon juice shopping list
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.
People Who Like This Dish 3
- momchef Nowhere, Us
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- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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