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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's Signature

Colleen Topper, Proprietor

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Baby Carrots & Asparagus
Side dish for Grilled Marinated Lamb Roast with Pinot Noir & Pomegranate

The honey in this recipe is from a local Napa honey farm, Marshall’s Farm. Visit online at


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


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

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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