Creamy Asparagus and Carrots

• 2 md. carrots, cut into 1/4-inch slices
• 2/3 cup water
• 1 lb. fresh asparagus, cut into 1-inch slices
• 1 pkg. (3 oz.) cream cheese, softened
• 1 tsp. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 dash pepper
• 1 tbsp. sliced almonds, toasted

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

carrots, water, fresh asparagus, cream cheese, allpurpose flour, salt, ground nutmeg, pepper, almonds

Taken from www.foodgeeks.com/recipes/3069 (may not work)