| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tasteofhome | 4 | servings | |
INGREDIENTS
| 2 | md | Carrots; cut into 1/4" slices |
| 2/3 | c | Water |
| 1 | lb | Fresh asparagus; cut into 1" |
| 3 | oz | Cream cheese; softened |
| 1 | ts | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1 | pn | Pepper |
| 1 | tb | Sliced almonds; toasted |
INSTRUCTIONS
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. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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