Pan-Roasted Carrots and Asparagus

Ingredients

1 tablespoon butter

2 carrots, peeled and sliced on a diagonal

½ bunch of asparagus, trimmed and cut into 1” pieces

Salt and pepper

Pinch of cayenne

Directions

In a skillet melt butter with carrots and asparagus over medium high heat. Arrange vegetables in a single layer and cook for 2 to 3 minutes or until vegetables become fragrant and carrots begin to brown and caramelize. Flip vegetables and season with salt, pepper, and cayenne.  Let cook a few minutes more until vegetables are crisp tender. Stir, then serve hot.