Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Carrots, Peeled, Quartered 1/2 ts Lemon Peel, freshly grated
-and cut in 1 1/2" sticks 2 tb Lemon Juice, freshly
1 lb Asparagus, Ends Trimmed, -squeezed
-cut in 1 1/2" pieces 1/2 ts Salt
2 tb Butter 1/2 ts Pepper, freshly ground

1. Bring 1 inch of water to boil in a large deep skillet. Add the
carrots, cover and simmer over moderate heat until crisp-tender, 4 to
6 mins.

2. Remove the carrots with aslotted spoon to acolander place in sink.
Immediately run cold water over the carrots to cool them. (This keeps
then from cooking further, and preserves the color.)

3. Add the asparagus to the skillet, cover, and simmer 6 mins, or
until crisp-tender. Tip into the colander.

4. Melt the butter in the same skillet. Add the lemon peel, juice,
salt and pepper. Add the vegetables. Stir 1 to 2 mins or until hot.
Serve at once.

From Garrott McClure from the FORD COUNTY FAIR of Dodge City, KS. Fair
dates: Late July, early August, for 4 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-04-95 (159) Fido:
Cooking

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