Prep 10 mins
Cook 10 mins
From Gourmet, April 1998.
- Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths.
- 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.
- Return water to a boil and cook asparagus until crisp-tender, about 2 minutes.
- Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.