Creamy Asparagus And Carrots
|Carrots||2 Medium, cut into 1/4-inch slices|
|Water||2⁄3 Cup (10.67 tbs)|
|Asparagus||1 Pound, cut into 1 inch pieces|
|Cream cheese||3 Ounce, softened (1 Package)|
|All purpose flour||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Sliced almonds||1 Tablespoon, toasted|
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.