Ingredients
1 bunch asparagus (1 pound), ends trimmed
1 bunch carrots (1 pound), halved lengthwise
2 tablespoons Garlic Oil
Coarse salt and ground pepper
Preparation
Set a steamer basket in a saucepan with 1 inch of simmering water. Add asparagus and carrots. Cover and cook until tender, 5 minutes. Transfer to a plate, drizzle with garlic oil with some cloves coarsely chopped, and season with salt and pepper. Serve warm or at room temperature.
