Shelly's Recipe

ORANGE-GLAZED CARROTS AND ASPARAGUS

Category: Carrots

1 lb fresh asparagus, trimmed and cut into 2 inch pieces
1 cup baby carrots
¾ cup frozen orange juice concentrate, thawed
1 tbsp cornstarch
1 tbsp honey
1 garlic clove crushed
1/2 tsp dried dill weed

In a covered medium saucepan cook asparagus and carrots in a small amount of boiling water for 5 to 7 minutes or until crisp-tender. Drain; return to saucepan. Keep warm.

In a small saucepan stir together 1/4 cup water, 1/2 cup of the thawed concentrate, cornstarch, honey, garlic, and dill weed.

Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir into vegetables. Stir in remaining orange juice concentrate. Serves 4.