Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Baby Carrots and Asparagus 1 1/2 pounds baby carrots, peeled & tops trimmed 1 1/2 pounds asparagus 1/4 cup butter 1 tablespoon honey 1 tablespoon maple syrup salt and pepper to taste In a medium saucepan over medium-high heat, steam carrots until tender-crisp, about 12 minutes. Transfer to a large serving bowl. Steam asparagus until tender-crisp, about 5 minutes. Add asparagus to same bowl with the carrots. Melt butter in a large skillet over medium-high heat. Stir in honey and syrup. Add the vegetables to the skillet and sauté until heated through. Season vegetables with salt and pepper. Serve warm. Serves 6. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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