Braised Carrots and Asparagus Recipe
For long-cooked flavor in a flash, try this easy method for delicious Braised Carrots and Asparagus.
Braised Carrots and Asparagus
- 1 Tablespoons butter
- ½ pound carrots, peeled and cut into 3-inch pieces
- 1 shallot, peeled and sliced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup vegetable broth
- 2 tablespoons snipped fresh tarragon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces fresh asparagus, trimmed and cut into 2 to 3-inch pieces
In a large skillet melt butter over medium heat.
Add carrots and cook for 5 minutes, stirring occasionally.
Add shallots and garlic; cook and stir for 2 minutes more.
Increase heat to medium-high.
Carefully add wine; cook for 1 minute or until wine has almost evaporated.
Add vegetable broth, 1 tablespoon of the tarragon, the salt, and pepper; reduce heat to medium.
Cover; cook for 8 to 10 minutes or until vegetables are fork-tender.
Remove from heat.
Add asparagus; cover. Let stand for 5 minutes.
Sprinkle with the remaining tarragon.
Serve with lemon wedges.
3.2.2310
Quick.
Who has that much time to spending the kitchen anyway. With the warmer weather brewing in the coming months, we need quick dishes that are healthy and great tasting.
I do have a secret though. Well not so secret anyway.
I finally was accepted to participate in the famous Sunday Supper Movement. Look for it on my blog in a few.
So what happened was this.
I needed to practice a dish that I plan to make. So I rounded up the family and on Friday evening we had Sunday Supper. I served these braised carrots and asparagus as our side dish and oh my it was delicious.
I am so excited to start participating in this incredible movement. I will fill you in on it later. For now enjoy the green and orange veggies.
Thanks for stopping by and have a great day.
Marlene
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