| 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
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