The light, flavorful glaze is the perfect enhancement for fresh spring asparagus and carrots.
Made with ingredients that are always on hand, you’ll have this on the table in no time. Pair with grilled chicken or fish and a baked potato for a simple week night dinner.
1 tablespoon olive oil
1 small onion, sliced
4 carrots, peeled and thinly sliced
1 bunch asparagus, cut into bite sized pieces
1/2 teaspoon salt
3 tablespoons orange juice
2 tablespoons agave nectar or honey
1 teaspoon Dijon mustard
Heat oil in a large non stick skillet over medium high heat. Add onion and cook about 3 to 4 minutes until tender crisp, stirring occasionally. Add carrots, asparagus and and cook about 2 minutes.
Combine remaining ingredients in a small bowl or measuring cup and mix well. Pour into skillet, reduce heat to medium, and cook until veggies are tender and sauce is reduced to a glaze consistency.
