Baby Carrots and Asparagus
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
6
ingredients
- 907.18 g baby carrots, with tops
- 680.38 g asparagus
- 22.18 ml unsalted butter, softened
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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