Sunshine Carrots & Asparagus

Ingredients:

• 2 pounds baby carrots
• 2 quarts water
• 1 1/2 pounds thin, fresh asparagus spears
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup orange juice
• 2 tablespoons butter or margarine

Instructions:

Cook the carrots in a 2-quart boiling water in a dutch oven for 5 minutes. Add the asparagus and boil for 5 minutes, then drain. Combine the sugar, cornstarch, salt, and ginger in a saucepan, then stir in the orange juice. Bring to a boil, stirring constantly and continue to boil for 1 minute longer. Remove from the heat and add the butter, stirring until melted. Toss with the carrots and asparagus.