*  Exported from  MasterCook  *

                       Creamy Asparagus and Carrots

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        carrots -- cut into 1/4" slices
     2/3  cup           water
   1      pound         fresh asparagus -- cut into 1"
   3      ounces        cream cheese -- softened
   1      teaspoon      all-purpose flour
     1/4  teaspoon      salt
     1/8  teaspoon      ground nutmeg
   1      pinch         pepper
   1      Tablespoon    sliced almonds -- toasted

In a saucepan; bring carrots and water to a boil; cover and 
cook for 4 minutes. Add asparagus; cover and cook for 3     
minutes or until just tender. Drain, reserving liquid; add  
enough water to liquid to equal 1/3 cup. Set vegetables     
aside; return liquid to skillet. Combine cream cheese,      
flour, salt, nutmeg and pepper; add to liquid. Cook over low
heat, stirring constantly, until cheese melts and sauce is  
bubbly, about 3 min. Stir in vegetables and heat through.   
Garnish with almonds.                                       
                                                            






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