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.
