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 Tbsp butter
1/2 tsp lemon zest
2 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
Directions
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.
