A lemon glaze tops a springtime combination of fresh asparagus and carrots.

Ingredients

1 cup water
3 large (2 cups) carrots, sliced diagonally 1/4-inch
1 pound fresh asparagus, trimmed
1/4 cup Butter
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 tablespoons chopped pecans, toasted

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

Servings: 6