Baby Carrots and Asparagus with Lemon-Maple Glaze
This is the most elegant side dish. Delicate asparagus comes together with sweet baby carrots and are tossed with a sweetly tart glaze to create a sumptious dish that can grace any table, from a feast to an every day supper.
1 pound baby carrots, with tops, if possible, left whole, rinsed very well
1 pound asparagus, bottoms snapped, left whole
1/4 cup extra virgin olive oil
3 tablespoons Suzanne's Specialties Maple Rice Nectar
grated zest of 1 lemon
5-6 lemon wedges, for garnish
Bring a small amount of water to a boil. Arrange carrots in a steamer basket and steam until crisp-tender, about 10 minutes. Set aside. Steam asparagus until crisp-tender, about 5 minutes.
Arrange carrots and asparagus on a serving platter. Combine oil, rice syrup, a generous pinch sea salt and lemon zest in a small saucepan. Cook over high heat until foaming. Remove from heat and spoon glaze over cooked vegetables. Serve garnished with lemon wedges. Makes 5-6 servings.