Baby Carrots and Asparagus

1. 1

   Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths.

2. 2

   In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain.

3. 3

   Return water to a boil and cook asparagus until crisp-tender, about 2 minutes.

4. 4

   Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.