1. Place 1 cup water in 10-inch skillet over medium heat. 2. Bring to a full boil; add carrots and asparagus. 3. Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes). 4. Drain. 5. Set aside; keep warm. 6. Melt butter in same skillet. 7. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter. 8. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). 9. Stir in lemon peel. 10. To serve, spoon sauce over warm carrots and asparagus. 11. Sprinkle with pecans. ---------------------------------------------------------------------------
Nutrition
Ingredients
