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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 Sauce: 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 vegetables. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |