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Grilled Asparagus and Rainbow Carrots with Gremolata
Ingredients
  • 8 oz. baby carrots with tops, halved lengthwise
  • 3 tablespoons chopped fresh herbs, such as parsley, dill, thyme, tarragon, or basil
  • 1 tablespoon low-sodium vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped garlic scapes or scallion
  • 8 oz. fresh asparagus, trimmed
  • 2 teaspoons chopped toasted pine nuts
  • 1 clove garlic, minced
  • ½ teaspoon lemon zest
  • Freshly ground black pepper, to taste
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