CREAMY ASPARAGUS AND CARROTS

Creamy Asparagus and Carrots image

Here in Missouri, asparagus season is short, so we savor every delicious bite of this delicacy. Of course, this vegetable freezes so well I'm able to prepare tasty dishes like this year-round.-Darlene Schafer, Corder, Missouri

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium carrots, cut into 1/4-inch slices
2/3 cup water
1 pound fresh asparagus, cut into 1-inch pieces
3 ounces cream cheese, softened
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch pepper
1 tablespoon sliced almonds, toasted

Steps:

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.

Nutrition Facts : Calories 112 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.