2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley

Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.

Preparation time, 3 minutes; cooking time, 7 minutes.