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1 pound small fresh asparagus
3 carrots, scraped and cut into thin strips
3 small red potatoes, sliced
Garlic-Ginger butter sauce
Chopped parsley

1/3 cup butter or margarine
1 tablespoon light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon orange rind
1 garlic clove, minced

Snap off tough ends of asparagus. Set aside. Arrange carrots
and potatoes in a steamer basket; place over boiling water. Cover
and steam 5 minutes. Add asparagus; cover and steam 5 more minutes
or until crisp-tender. Arrange vegetables on platter; drizzle with
sauce and garnish with parsley.

Sauce: Combine all ingredients in a medium saucepan. Cook
over medium heat, stirring until sugar dissolves. Serve over

Yield: 4 servings.

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