Asparagus And Carrots With Maple Butter Sauce Recipes
MAPLE GLAZED JULIENNED CARROTS WITH STEAMED ASPARAGUS
Make and share this Maple Glazed Julienned Carrots With Steamed Asparagus recipe from Food.com.
Provided by Hag chef
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Using a julienne peeler, julienne the carrots. I hold the large part of the carrot, and pull the peeler down the length of the carrot. Just keep peeling/julienning the carrots until you can't hold the carrot any more. The carrots will be long and spaghetti like. You will have a chunk left, just grate that for other uses, or discard.
- Prepare the asparagus: Trim the ends of the asparagus and wash. Peel the bottoms if they are tough.
- Bring some salted water to a boil in an asparagus steamer, or 12" saute pan with a lid.
- Cook the asparagus, covered, until tender crisp, about 3-5 minutes. Drain, and season with salt and pepper, and 1 teaspoon of the butter.
- Meanwhile, bring some salted water to a boil in a large saucepan.
- Add the carrots, and cook, covered, for 4-6 minutes, or until just tender crisp.
- Drain, and set aside. Melt the remaining butter in the saucepan, add the maple syrup, 1/4 teaspoon of salt and a pinch of white pepper. Add the carrots and toss.
- To serve: put a pile of the carrots on the plate, and lay 3 to 5 asparagus spears over the top.
Nutrition Facts : Calories 73.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 185.7, Carbohydrate 13, Fiber 3.5, Sugar 7.1, Protein 1.8
BABY CARROTS AND ASPARAGUS
Categories Side Easter Vegetarian Quick & Easy High Fiber Asparagus Carrot Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths. In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain. Return water to a boil and cook asparagus until crisp-tender, about 2 minutes. Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.
ASPARAGUS WITH MAPLE-MUSTARD SAUCE
With just four ingredients, this special side is done in 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
- In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g
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