Creamy Asparagus and Carrots
Makes 4 servings

2 medium carrots, sliced
1 pound fresh asparagus, cut into 1-inch pieces
2/3 cup water
1 (3 oz.) cream cheese, softened
1 tsp flour
1/2 tsp. salt
1/8 tsp. nutmeg (we use less)
pinch black pepper
1 Tbsp. sliced almonds

Bring carrots, asparagus stems and water to a boil in saucepan; cover and cook 4 minutes.

Add asparagus tips; cover and cook another 4 minutes or until tender. Drain and reserve liquid to equal 1/3 cup. Set vegetables aside; return liquid to skillet.

Combine cream cheese, flour, salt, nutmeg and pepper and add to liquid. Cook over low heat, stirring constantly, until cheese melts and sauce is bubbly, about 3 minutes.

Stir in vegetables and heat through. Garnish with almonds.