Asparagus and Carrots with Lemon Sauce

Asparagus and Carrots with Lemon Sauce


  • 1 bunch of carrots (quartered and cut into sticks about 1 1/2-inches long)
  • 1 bunch of asparagus (woody stems broken off, spears cut into pieces about 1 1/2-inches long)
  • 2 tablespoons butter
  • 1/2 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • In a deep large skillet, bring 1-inch of water to a boil. Add the carrots. Reduce the heat to medium. Cover and simmer for 4 to 6 minutes, or until crisp-tender. Remove the carrots with a slotted spoon to a colander
  • Add the asparagus to the water in the skillet. Cover and simmer for 6 minutes, or until crisp-tender
  • Pour the asparagus and water into a colander. Wipe the skillet dry
  • In the same skillet, melt the butter over medium heat. Add the lemon zest, lemon juice, salt, and pepper
  • Return the carrots and asparagus to the skillet. Stir for 1 to 2 minutes, or until well coated and heated through
  • Serve right away

Source: The Spruce Eats -revised and tested by Cindy Bevans

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