Baby Carrots and Asparagus

• 2 lbs baby carrots, with tops
• 1 12 lbs asparagus
• 1 12 tablespoons unsalted butter, softened

1. Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths.
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. Return water to a boil and cook asparagus until crisp-tender, about 2 minutes.
4. Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.

baby carrots, asparagus, unsalted butter

Taken from www.food.com/recipe/baby-carrots-and-asparagus-502424 (may not work)