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Roasted Asparagus & Baby Carrots with Chive Butter
-
Roasted Asparagus & Baby Carrots with Chive Butter
-
Roasted Asparagus & Baby Carrots with Chive Butter
Recipe Description


But when it comes to the farmer’s market edition of these special shopping trips, I really throw caution to the wind and let the produce tell me what new form it should take. From stir-fry dishes to salads, desserts to batches of steaming hot soup, there is no shortage of ideas for how to use the freshest fruits & veggies. This is why it was so easy to incorporate the produce I found during my last trip to the farmer’s market into my simple but elegant Easter brunch last week.
I’m a big fan of colorful dishes, particularly when I’m planning a full menu, so I thought it would be nice to have something vibrant on the table to complement my Baked Eggs & Herbs in Portabella Mushroom Caps. I immediately thought of the white, yellow & orange baby carrots I’d recently purchased, and decided they’d go perfectly with some vibrant green asparagus.

Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 2 people
- Cost per serving:~ $2
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- 1 lb fresh asparagus
- 1 lb fresh baby carrots
- 1 tbsp olive oil
- Salt & ground black pepper
- Chive Butter:
- 1/2 cup (1 stick) butter, softened
- 1/4 cup chopped fresh chives
- 1/8 tbsp sea salt
- 1/4 tbsp freshly ground black pepper