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10 minutes
15 minutes
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Author:Matt Hussey
Parmesan Lemon Asparagus
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
Honey-Glazed Carrots
1 lb carrots, peeled and trimmed
2 tbsp avocado oil (or other neutral oil)
1 tbsp honey
1 tbsp lemon juice
Salt, to taste
1 tbsp butter
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.
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