Colorful Vegetable Medley - cooking recipe

Ingredients

1/2 lb. carrots, sliced
1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
2 Tbsp. butter or margarine
2 Tbsp. red wine or cider vinegar
2 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. ground ginger
1 can (8-oz) sliced water chestnuts, drained
1 Tbsp. minced fresh parsley

Preparation

Place 1 inch of water in a saucepan; add carrots.
Bring to a boil.
Reduce heat; cover and simmer for 4 minutes.
Add asparagus; simmer 3 to 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 to 2 minutes or until heated through.