Ingredients
(8 servings - 100 calories per serving)
* 1 lb carrots (cut into 1-inch pieces)
* 2 cans (15 oz ea) asparagus spears
* 1/4 cup butter (melted)
* 1/4 cup sliced almonds
* 1 tsp basil leaves
* 1/4 tsp salt
* 1/2 tsp pepper
* In medium saucepan, cook carrots in water until crisp tender.
* Drain.
* Remove to serving platter.
* In large skillet, place contents of asparagus including liquid.
* Heat.
* Drain.
* Remove to serving platter with carrots.
* In small saucepan over low heat, melt butter.
* Add almonds, basil, salt, and pepper.
* Heat for 1 minute.
* Pour over vegetables.
* Serve hot.
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* Drain.
* Remove to serving platter.
* In large skillet, place contents of asparagus including liquid.
* Heat.
* Drain.
* Remove to serving platter with carrots.
* In small saucepan over low heat, melt butter.
* Add almonds, basil, salt, and pepper.
* Heat for 1 minute.
* Pour over vegetables.
* Serve hot.
