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. ---------------------------------------------------------------------------
Nutrition
Ingredients
