Baby Carrots and Asparagus with Lemon-Maple Glaze - Series 7
This is such a great side dish for spring, you'll wonder what you did before you knew about it.
Colorful and dripping with sweet glaze, with light, yet grounded energy, it's as sweet as the
crocus blossoms outside your window.

What You'll Need
1 pound baby carrots, with tops, if possible, left whole, rinsed very well
1 pound asparagus, bottoms snapped, left whole
1/4 cup extra virgin olive oil
3 tablespoons Suzanne’s Specialties Maple Rice Nectar
sea salt
grated zest of 1 lemon
5-6 lemon wedges, for garnish

Instructions
Bring a small amount of water to a boil. Arrange carrots in a steamer basket and steam
until crisp-tender, about 10 minutes. Set aside. Steam asparagus until crisp-tender,
about 5 minutes. Arrange carrots and asparagus on a serving platter.

Combine oil, rice syrup, a generous pinch sea salt and lemon zest in a small saucepan.
Cook over high heat until foaming. Remove from heat and spoon glaze over cooked vegetables.
Serve garnished with lemon wedges. Makes 5-6 servings.