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Brown Butter Glazed Rainbow Carrots And Baby Asparagus With Garlic Oregano Crumbs

Brown Butter Glazed Rainbow Carrots And Baby Asparagus With Garlic Oregano Crumbs

Yields1 Serving
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CARROTS
1kg whole carrots
4 tbsp butter, cut into 4 pieces
¼ cup packed brown sugar
ASPARAGUS
2 cups fresh sourdough breadcrumbs
2 cloves garlic, crushed
⅓ cup flaked almonds
600g baby asparagus, trimmed
1 tbsp shredded lemon rind
1 tbsp lemon juice
CARROTS

Wash and peel carrots. Trim green carrot tops to the desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise. In a large skillet, cook butter over medium heat, whisking frequently, until brown bits begin to form and foaming has subsided. About 2-3 minutes. The butter will begin to darken and developed a nutty odour.

Add carrots to skillet. Cook for 8 to 10 minutes, stirring occasionally until carrots are tender. Stir in brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Salt and pepper to taste.

ASPARAGUS

Heat half the oil in a large non-stick frying pan over high heat. Add the breadcrumbs, NOMU Cook's Collection Oreganum, garlic, salt and pepper and cook, stirring, for 4–5 minutes or until lightly golden. Add the almonds and cook for a further 2–3 minutes or until the almonds are toasted and the crumbs are crisp. Transfer to a small bowl and set aside.

While the breadcrumbs are cooking, cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until tender. Drain well, place on a large serving platter, and sprinkle over the garlic-oregano crumbs and lemon rind.

Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve.


 

SHOP THE PRODUCTS

Ingredients

CARROTS
 1kg whole carrots
 4 tbsp butter, cut into 4 pieces
 ¼ cup packed brown sugar
ASPARAGUS
 2 cups fresh sourdough breadcrumbs
 2 cloves garlic, crushed
 ⅓ cup flaked almonds
 600g baby asparagus, trimmed
 1 tbsp shredded lemon rind
 1 tbsp lemon juice

Directions

CARROTS
1

Wash and peel carrots. Trim green carrot tops to the desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise. In a large skillet, cook butter over medium heat, whisking frequently, until brown bits begin to form and foaming has subsided. About 2-3 minutes. The butter will begin to darken and developed a nutty odour.

Add carrots to skillet. Cook for 8 to 10 minutes, stirring occasionally until carrots are tender. Stir in brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Salt and pepper to taste.

ASPARAGUS
2

Heat half the oil in a large non-stick frying pan over high heat. Add the breadcrumbs, NOMU Cook's Collection Oreganum, garlic, salt and pepper and cook, stirring, for 4–5 minutes or until lightly golden. Add the almonds and cook for a further 2–3 minutes or until the almonds are toasted and the crumbs are crisp. Transfer to a small bowl and set aside.

While the breadcrumbs are cooking, cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until tender. Drain well, place on a large serving platter, and sprinkle over the garlic-oregano crumbs and lemon rind.

Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve.

Brown Butter Glazed Rainbow Carrots And Baby Asparagus With Garlic Oregano Crumbs