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Asparagus and Carrots (Serves 6-8)

Here in the Midwest, asparagus is traditionally a spring vegetable and carrots are harvested in the fall.  However, both vegetables, especially carrots, are available all year long so you can prepare this wonderful vegetable combination.

2 cups carrots slices
2 tablespoons water
1 pound fresh asparagus, cut into 1-inch pieces
1 tablespoon butter or margarine
1/4 teaspoon dried tarragon leaves, crushed

1. Combine carrots and water in 2-quart microwave-safe     casserole.  Cover with casserole lid or vented plastic     wrap.

2. Microwave on Full Power 5-6 minutes or until carrots     are crisp-tender, stirring once.  Add asparagus.      Recover.

3. Microwave on Full Power 5-6 additional minutes or     until asparagus is tender, stirring once.  Drain.

4. Add butter and tarragon; mix lightly.

Nutritional information per serving
64 calories, 4 grams protein, 2 grams fat, 9 grams carbohydrate, 4 grams fiber, 5 milligrams cholesterol, 41 milligrams sodium