Sunshine Carrots and Asparagus

Southern Living
Sunshine Carrots and AsparagusRecipe
Photo: Charles Walton
Makes 8 servings


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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


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.

Created date

October 2003