Sauté on the stovetop, or prepare on the grill!
Recipe courtesy of Twisted Pepper Co.
12 asparagus spears (cut into 5" length pieces)
4 oz young carrots (peeled)
1 Tb unsalted butter
1 Tb fresh lime juice
Blanch asparagus in boiling water for 4 minutes. Remove and chill under running water, set aside.
Cook carrots in boiling water for 4 minutes minutes (or until tender), drain.
In a large sauté pan over medium heat, add butter, dry dip mix and lemon juice. Add veggies and heat through. - OR - Grill for 15 minutes on medium heat until done!