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Lemon and Herb Scented Spring Vegetables

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“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.”
READY IN:
27mins
SERVES:
6
YIELD:
6 side dish servings
UNITS:
Metric

Ingredients Nutrition

Directions

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

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