|Baby carrots||1 Pound|
|Green asparagus||1 Pound|
|White onions||5 , young variety|
Grate or chop the baby carrots coarsely, and cut up the tender part of the asparagus in very small morsels.
Put this mixture of carrots, asparagus, and young white onions, a sprig of parsley and 2 tablespoonfuls of water only into a saucepan.
Season, and cover with a lid.
Simmer over a very gentle heat for about 1 hour.
Just before serving, sprinkle in a teaspoonful of castor sugar.