Garrett's carrots (and aspargus)

6 servings

Ingredients

Quantity Ingredient
2 pounds Carrots, Peeled, Quartered and cut in 1 1/2\" sticks
1 pounds Asparagus, Ends Trimmed, cut in 1 1/2\" pieces
2 tablespoons Butter
½ teaspoon Lemon Peel, freshly grated
2 tablespoons Lemon Juice, freshly squeezed
½ teaspoon Salt
½ teaspoon Pepper, freshly ground

Directions

1. Bring 1 inch of water to boil in a large deep skillet. Add the carrots, cover and simmer over moderate heat until crisp-tender, 4 to 6 mins.

2. Remove the carrots with aslotted spoon to acolander place in sink.

Immediately run cold water over the carrots to cool them. (This keeps then from cooking further, and preserves the color.) 3. Add the asparagus to the skillet, cover, and simmer 6 mins, or until crisp-tender. Tip into the colander.

4. Melt the butter in the same skillet. Add the lemon peel, juice, salt and pepper. Add the vegetables. Stir 1 to 2 mins or until hot.

Serve at once.

From Garrott McClure from the FORD COUNTY FAIR of Dodge City, KS. Fair dates: Late July, early August, for 4 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking

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