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