Lemon and Herb Scented Spring Vegetables

Lemon and Herb Scented Spring Vegetables
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lemon and Herb Scented Spring Vegetables calories by ingredient
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Introduction

An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme. An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.
Number of Servings: 6

Ingredients

    3/4 lb carrots, sliced on an angle into coins
    2 tbsp salted butter
    1 tsp olive oil
    1 clove garlic, pressed or minced finely
    1/2 tsp dried thyme
    1/2 tsp rosemary leaves
    1 lb asparagus, sliced on an angle into 1" pieces
    zest of one lemon
    1/2 tsp sea salt
    1/4 tsp black pepper
    1 tsp lemon juice

Directions

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.

Serving Size: Makes 6 side dish servings

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.

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