Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
The honey in this recipe is from a local Napa honey farm, Marshall’s Farm. Visit online at www.marshallshoney.com
Ingredients:
1 ½ pounds baby carrots, peeled & tops trimmed
1 ½ pounds asparagus
¼ cup butter
1 tablespoon Marshall’s Farm California Sage Honey
1 tablespoon maple syrup
Salt & pepper to taste
Directions:
In a medium saucepan over medium-high heat, steam carrots until tender-crisp, about 12 minutes. Transfer to a large serving bowl. Steam asparagus until tender-crisp, about 5 minutes. Add asparagus to same bowl with the carrots.
Melt butter in a large skillet over medium-high heat. Stir in honey and syrup. Add the vegetables to the skillet and sauté until heated through. Season vegetables with salt and pepper. Serve warm.
Serves 6
