Parmesan Lemon Asparagus & Honey-Glazed Carrots

Parmesan Lemon Asparagus & Honey-Glazed Carrots

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Author

Matt Hussey

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

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

1. Trim the asparagus by snapping or cutting off the woody ends.
2. Add the asparagus to the griddle with oil and toss to coat.
3. Add water, cover, and steam for about 2 minutes until tender-crisp.
4. Remove the cover and add butter, Parmesan, lemon juice, and garlic.
5. Toss until the asparagus is evenly coated and the cheese begins to melt. Season with salt.
6. Preheat your griddle to medium heat and add the oil.
7. Place the carrots in the center of the griddle and pour in the chicken stock.
8. Cover with a dome and steam for 8–10 minutes, stirring occasionally, until tender.
9. Remove the cover and let any remaining liquid evaporate.
10. Add the butter, thyme, honey, and lemon juice. Toss to coat evenly and season with salt.
11. Move the carrots to the side of the griddle to keep warm.