Asparagus and Carrots
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Asparagus and Carrots Recipe
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- 2 cups sliced carrots
- ½ pound fresh asparagus, sliced
- Margarine, melted
- Chopped parsley
- Cook carrots in a small amount of boiling salted water until almost tender.
- Add asparagus and cook a few minutes, or until vegetables are tender.
- Drain and add salt, pepper, and margarine to taste.
- Put in a serving dish and sprinkle with parsley.