Baby Carrots and Asparagus |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Gourmet, April 1998. 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.
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