Sunshine Carrots and Asparagus

Sunshine Carrots and Asparagus
Photo by Charles Walton

Ingredients

  • ½ teaspoon salt
  • 1 ½ pounds thin, fresh asparagus spears
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine
  • 2 pounds baby carrots
  • 2 teaspoons cornstarch
  • 2 quarts water
  • + 2 more ingredients
    • ½ teaspoon ground ginger
    • ½ cup orange juice

Cook carrots in 2 quarts boiling water in a Dutch oven 5 minutes. Add asparagus, and boil 5 minutes; drain. Combine sugar and next 3 ingredients in a small saucepan; stir in orange juice. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat; add butter, stir...

View full recipe at My Recipes

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