Options

Format:
Include:
PRINT
See more
Photo: Charles Walton Photo by: Photo: Charles Walton

Sunshine Carrots and Asparagus

Southern Living NOVEMBER 1999

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

advertisement

Go to Full Version of

Sunshine Carrots and Asparagus Recipe

advertisement