Creamy asparagus and carrots

 
                        Creamy Asparagus and Carrots
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        carrots -- cut into 1/4" slices
      2/3  cup           water
    1      pound         fresh asparagus -- cut into 1"
    3      ounces        cream cheese -- softened
    1      teaspoon      all-purpose flour
      1/4  teaspoon      salt
      1/8  teaspoon      ground nutmeg
    1      pinch         pepper
    1      Tablespoon    sliced almonds -- toasted
 
 In a saucepan; bring carrots and water to a boil; cover and 
 cook for 4 minutes. Add asparagus; cover and cook for 3     
 minutes or until just tender. Drain, reserving liquid; add  
 enough water to liquid to equal 1/3 cup. Set vegetables     
 aside; return liquid to skillet. Combine cream cheese,      
 flour, salt, nutmeg and pepper; add to liquid. Cook over low
 heat, stirring constantly, until cheese melts and sauce is  
 bubbly, about 3 min. Stir in vegetables and heat through.   
 Garnish with almonds.                                       
                                                             
 
 
 
 
 
 
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