Garlic-infused olive oil adds a kick to steamed carrots and asparagus.
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.