Glazed Asparagus & Carrots With Pecans - cooking recipe

Ingredients

1 cup water
3 large carrots, sliced diagonally 1/4-inch
1 lb 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

Preparation

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.
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.