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Corn and Asparagus Medley

—Millie Vickery, Lena, Illinois
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/2 pound carrots, sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 to 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon minced fresh parsley


  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
  • In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through.
Nutrition Facts
1 cup: 122 calories, 6g fat (4g saturated fat), 16mg cholesterol, 129mg sodium, 17g carbohydrate (0 sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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