Creamy Asparagus and Carrots

by Evelyn Hughes

Servings: 4 servings

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 pinch pepper
1 tbsp. sliced almonds, toasted

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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