*  Exported from  MasterCook  *

                      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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