Sunshine Carrots and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds baby carrots |
2 quarts water |
1 1/2 pounds thin, fresh asparagus spears |
2 tablespoons sugar |
2 teaspoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 cup orange juice |
2 tablespoons butter or margarine |
Directions:
1. Cook carrots in 2 quarts boiling water in a Dutch oven 5 minutes. Add asparagus, and boil 5 minutes; drain.
2. 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, stirring until melted. Toss with carrots and asparagus.
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