Recipe Archives->Vegetables->Asparagus Carrots

Creamy Asparagus and Carrots
4 servings

2 med carrots, sliced
1 pound fresh asparagus, cut into 1" pieces
2/3 cup water
1-3oz. cream cheese, softened
1 tsp flour
1/2 tsp. salt
1/8 tsp. nutmeg (we use less)
pinch black pepper
1 Tbsp. sliced almonds

Bring carrots, asparagus stems and water to a boil in saucepan;
cover and cook 4 minutes. Add asparagus tips; cover and cook another
4 minutes or until tender. Drain and reserve liquid to equal 1/3
cup.  Set vegetables aside; return liquid to skillet. Combine cream
cheese, flour, salt, nutmeg and pepper and add to liquid. Cook over
low heat, stirring constantly, until cheese melts and sauce is
bubbly, about 3 minutes. Stir in vegetables and heat through. Garnish
with almonds.

Printable version: asparagus-carrots.txt.