Glazed carrots and asparagus

8 servings

Ingredients

Quantity Ingredient
1½ pounds Small carrots tops trimmed to 1 inch
1½ pounds Asparagus tips trimmed to 3 inches
2 tablespoons Butter
Salt and pepper to taste

Directions

1. In a large saucepan of boiling salted water, cook the carrots until tender, about 5 minutes. With a slotted spoon, transfer the carrots to a plate to cool. Add the asparagus tips to the boiling water and cook until just tender, about 3 minutes. Drain the asparagus and rinse with very cold water until cool.

Can be prepared to this point up to 1 day ahead. Cover and refrigerate.

2. Shortly before serving, melt 1 tbs butter in a large skillet. Add the carrots, cover, and cook over moderate heat until warmed through.

Season with salt and pepper. Transfer to a plate and cover to keep warm. Add the remaining 1 tbs butter to the skillet and reheat the asparagus similarly. Season with salt and pepper and serve with the carrots.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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