Creamy Asparagus and Carrots
Rec.food.recipes/DuffyM2002

2 med carrots, sliced
1 pound fresh asparagus, cut into 1" pieces
2/3 cup water
1-3oz. 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.