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    You are in: Home / Recipes / Baby Carrots and Asparagus Recipe
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    Baby Carrots and Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    lazyme's Note:

    From Gourmet, April 1998.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths.
    2. 2
      In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain.
    3. 3
      Return water to a boil and cook asparagus until crisp-tender, about 2 minutes.
    4. 4
      Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Baby Carrots and Asparagus

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 103.3
     
    Calories from Fat 29
    29%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 134.2 mg
    5%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 6.6 g
    26%
    Sugars 8.6 g
    34%
    Protein 3.7 g
    7%

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