Baby Carrots & Asparagus
  Goosecross Cellars Recipe for  
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.

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