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Sunshine Carrots and Asparagus

Photo: Charles Walton
Yield Makes 8 servings


  • 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

How to Make It

  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.