Corn and Asparagus Medley Recipe

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Corn and Asparagus Medley Recipe
Corn and Asparagus Medley Recipe photo by Taste of Home
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Corn and Asparagus Medley Recipe

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1 1 1
Publisher Photo
—Millie Vickery, Lena, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 pound carrots, sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 to 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon minced fresh parsley

Directions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.
Originally published as Colorful Vegetable Medley in Taste of Home April/May 2003, p18

Nutritional Facts

1 cup: 122 calories, 6g fat (4g saturated fat), 16mg cholesterol, 129mg sodium, 17g carbohydrate (0 sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/2 pound carrots, sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 to 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon minced fresh parsley
  1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
  2. In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.
Originally published as Colorful Vegetable Medley in Taste of Home April/May 2003, p18

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samarai21 User ID: 4964493 134176
Reviewed May. 9, 2014

"Looks like a great recipe, but where is the corn?"

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