Parmesan Lemon Asparagus & Honey-Glazed Carrots
By Matt Hussey
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 1 lb asparagus, trimmed
- 1 tbsp avocado oil
- 2 tbsp water
- 1 1/2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- 1 clove garlic, minced
- Salt, to taste
- 1 lb carrots, peeled and trimmed
- 2 tbsp avocado oil (or other neutral oil)
- 1/2 cup chicken stock (or 1 tsp chicken powder mixed with water)
- 1 tbsp honey
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tbsp lemon juice
- Salt, to taste
- 1 tbsp butter
Directions
- Trim the asparagus by snapping or cutting off the woody ends.
- Add the asparagus to the griddle with oil and toss to coat.
- Add water, cover, and steam for about 2 minutes until tender-crisp.
- Remove the cover and add butter, Parmesan, lemon juice, and garlic.
- Toss until the asparagus is evenly coated and the cheese begins to melt. Season with salt.
- Preheat your griddle to medium heat and add the oil.
- Place the carrots in the center of the griddle and pour in the chicken stock.
- Cover with a dome and steam for 8–10 minutes, stirring occasionally, until tender.
- Remove the cover and let any remaining liquid evaporate.
- Add the butter, thyme, honey, and lemon juice. Toss to coat evenly and season with salt.
- Move the carrots to the side of the griddle to keep warm.
