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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
carrot	3		sliced	88.56	20.6928	2.0088	0.5184
asparagus	1	lb	trimmed	90.7186	17.5994	9.979	0.5443
butter	1/4	cup		342.0	15.714	10.686	28.8
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	3	tablespoons		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
lemon peel	1	teaspoon	grated	0.94	0.32	0.03	0.006
pecan	2	tablespoons	chopped toasted	35.7933	6.707999999999999	0.7367	0.754

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.