Lemon and Herb Scented Spring Vegetables

• 34 lb carrot, sliced on an angle into coins
• 2 tablespoons salted butter
• 1 teaspoon olive oil
• 1 garlic clove, pressed
• 12 teaspoon dried thyme
• 12 teaspoon rosemary
• 1 lb asparagus, sliced on an angle into 1-inch pieces
• zest of one lemon
• 12 teaspoon sea salt
• 14 teaspoon black pepper
• 1 teaspoon lemon juice

1. In a steamer, cook carrots until very al dente - about 2-3 minutes.
2. Remove to a bowl and set aside.
3. Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
4. Add garlic and cook until fragrant, about 1 minute.
5. Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
6. Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
7. Saute 4 minutes longer, then remove from heat and stir in the lemon juice.

carrot, butter, olive oil, garlic, thyme, rosemary, zest of one lemon, salt, black pepper, lemon juice

Taken from www.food.com/recipe/lemon-and-herb-scented-spring-vegetables-478241 (may not work)