Creamy Asparagus and Carrots

1. 1

   In a saucepan; bring carrots and water to a boil; cover and cook for 4 minutes.

2. 2

   Add asparagus; cover and cook for 3 minutes or until just tender.

3. 3

   Drain, reserving liquid; add enough water to liquid to equal 1/3 cup.

4. 4

   Set vegetables aside; return liquid to skillet.

5. 5

   Combine cream cheese, flour, salt, nutmeg and pepper; add to liquid.

6. 6

   Cook over low heat, stirring constantly, until cheese melts and sauce is bubbly, about 3 minutes.

7. 7

   Stir in vegetables and heat through.

8. 8

   Garnish with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.