Sunshine Carrots and Asparagus
Source of Recipe
K.arlette2011
List of Ingredients
Sunshine Carrots and Asparagus
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
Recipe
Cook carrots in 2 quarts boiling water in a Dutch oven 5 minutes.
Add asparagus, and boil 5 minutes; drain.
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.
Makes 8 servings.
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