We're modifying the Martha Steward honey glazed carrot recipe a bit to make this side dish for our pan-fried rib eye steaks. Also, I'm messing with the prep a little bit so I can have it ready early. That way, when it's time to make dinner, the only thing I have to do is stick the pan on the stove and cook.
INGREDIENTS
6 carrots
4 stocks of asparagus
1/2 cup of honey
1 tablespoon red wine vinegar
7 ounces chicken broth
5 tablespoons butter
salt and pepper
Peel the carrots.
Cut both the carrots and asparagus into 1/2 inch chunks. In a 3-quart pot, melt the butter and cook the carrots for 10 minutes, stirring twice.
Remove from heat and add the asparagus, honey, chicken broth, vinegar, and salt and pepper. Bring to a boil, remove from heat, cover, and refrigerate until ready to cook dinner.
When ready, bring to a boil (we're cooking ours outdoors on our gas grill side burner), then lower to low heat and simmer for 15 minutes.
Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved
No comments:
Post a Comment