Creamy Asparagus and Carrots
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Ingredients
| 2 | md. carrots, cut into 1/4-inch slices | | 2/3 cup | water | | 1 lb. | fresh asparagus, cut into 1-inch slices | | 1 pkg. (3 oz.) | cream cheese, softened | | 1 tsp. | all-purpose flour | | 1/4 tsp. | salt | | 1/8 tsp. | ground nutmeg | | 1 dash | pepper | | 1 tbsp. | sliced almonds, toasted |
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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 minutes. Stir in vegetables and heat through. Garnish with almonds.
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