Chalen’s carrots and asparagus

as seen at the Helen & Chloe Thanksgiving show, Oct 09

Maple Dill Carrots

3 cups peeled and sliced carrots

2 tablespoons butter (or coconut butter!)

2 tablespoons brown sugar

1 ½ tablespoons chopped fresh dill

½ teaspoon salt

½ teaspoon black pepper

Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Asparagus with Hazelnut Butter

1 lb Asparagus

1 oz Finely Ground Hazelnuts (pecans seem to work as well)

2 tablespoon Butter

2 tsp Cider Vinegar

Salt And Pepper

Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked.

At the same time, place the hazelnuts and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste.

Pour hazelnut butter over hot asparagus. Serve at once.