Corn and Asparagus Medley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Millie Vickery, Lena, Illinois Ingredients:
1/2 pound carrots, sliced |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 tablespoons butter |
1 to 2 tablespoons red wine vinegar |
1 to 2 tablespoons worcestershire sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon ground ginger |
1 can (8 ounces) sliced water chestnuts, drained |
1 tablespoon minced fresh parsley |
Directions:
1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
2. In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.
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