CORN AND ASPARAGUS MEDLEY

Corn and Asparagus Medley image

-Millie Vickery, Lena, Illinois

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 pound carrots, sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons butter
1 to 2 tablespoons red wine vinegar
1 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon minced fresh parsley

Steps:

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain., In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through.

Nutrition Facts : Calories 122 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges