Baby Carrots and Asparagus

From Gourmet, April 1998.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  lbs  baby carrots, with tops
• 1 1⁄2 lbs asparagus
• 1 1⁄2 tablespoons unsalted butter, softened

Directions

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