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Baby Carrots and Asparagus

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“From Gourmet, April 1998.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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