Asparagus & Toasted Carrot

Servings: 6

Get the Sauté Ensemble!

Toasting carrots and finely chopping them with cheese and herbs, complements seasonal asparagus cooked in a unique sauté/steamer pan.




1½ pounds medium-thin asparagus

1 lemon, cut in half

Salt and pepper

1 pound carrots, trimmed, peeled, cut into thin rounds

1 tablespoon oil

2 cloves garlic, minced

Zest of half a lemon

½ cup each: Ricotta, sour cream, milk, Romano cheese

2 tablespoons chopped fresh parsley

  Cooked asparagus with toasted carrot sause on a dinner plate.
[Click for larger image] 


Half-fill steamer with water. Snap/discard woody asparagus ends; steam 5 minutes until crisp/tender. Transfer to plate; add a few lemon squirts, S&P. Pour out water, wipe pan dry. Toss carrots with oil; sauté 5 minutes to brown; transfer to food processor with garlic, lemon, Ricotta, sour cream, milk, and Parmesan cheeses. Process to combine. Arrange asparagus and drape sauce over middle to serve.