Made with ingredients that are always on hand, you'll have this on the table in no time. Pair with grilled chicken or fish and a baked potato for a simple week night dinner.
1 tablespoon olive oil
1 small onion, sliced
4 carrots, peeled and thinly sliced
1 bunch asparagus, cut into bite sized pieces
1/2 teaspoon salt
3 tablespoons orange juice
2 tablespoons agave nectar or honey
1 teaspoon Dijon mustard
Heat oil in a large non stick skillet over medium high heat. Add onion and cook about 3 to 4 minutes until tender crisp, stirring occasionally. Add carrots, asparagus and and cook about 2 minutes.
Combine remaining ingredients in a small bowl or measuring cup and mix well. Pour into skillet, reduce heat to medium, and cook until veggies are tender and sauce is reduced to a glaze consistency.
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