Asparagus and Carrots with Maple-Butter Sauce

By Sarah-Lyn

Ingredients

• 2 pounds carrots (with fronds)
• 2 pounds asparagus, trimmed
• 1/2 tsp. chili powder
• 6 Tbsp. butter
• 1/2 cup maple syrup
• 4 tsp. cider vinegar
• 1/2 tsp. salt

Details

Servings 10

Preparation

Step 1

1. Trim carrots, but keep about ½-inch of the frond stems attached to the whole carrot. Place in large sauté pan & cover with water. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.

2. Meanwhile, in a small saucepan, melt butter. Whisk in chili powder. Stir in maple syrup, vinegar and salt.

3. Add trimmed asparagus to the pan with the carrots. Pour maple butter over the carrots & asparagus; cover. Bring to a low simmer and cook until asparagus are crisp-tender.

4. Remove carrots and asparagus from the pan with a slotted spoon and place on a platter. Drizzle a small amount of the sauce on top.