Asparagus and Carrots with Maple Butter Sauce

Steps

1. Trim and peel the carrots, but keep about ½-inch of the frond stems attached to the whole carrot. Place in large sauté pan and cover with water. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.

2. Meanwhile, in a small saucepan, melt the butter. Whisk in the maple syrup. Stir in the vinegar, chili powder and salt.

3. Add the trimmed asparagus to the pan with the carrots. Pour the maple butter over the carrots and asparagus; cover. Bring to a low simmer and cook until the asparagus are crisp-tender.

4. Remove the carrots and asparagus from the pan with a slotted spoon and place on a platter. Drizzle a small amount of the sauce on top.