Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small carrots -tips trimmed to 3 inches
-tops trimmed to 1 inch 2 tb Butter
1 1/2 lb Asparagus Salt and pepper to taste

1. In a large saucepan of boiling salted water, cook the carrots until
tender, about 5 minutes. With a slotted spoon, transfer the carrots
to a plate to cool. Add the asparagus tips to the boiling water and
cook until just tender, about 3 minutes. Drain the asparagus and
rinse with very cold water until cool.

Can be prepared to this point up to 1 day ahead. Cover and
refrigerate.

2. Shortly before serving, melt 1 tbs butter in a large skillet. Add
the carrots, cover, and cook over moderate heat until warmed through.
Season with salt and pepper. Transfer to a plate and cover to keep
warm. Add the remaining 1 tbs butter to the skillet and reheat the
asparagus similarly. Season with salt and pepper and serve with the
carrots.

Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95

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