1 lb. fresh asparagus
2 carrots, sliced
1 tsp. flour
1/8 tsp. nutmeg
1 softened 8 oz. pkg. cream cheese
1 tbsp. sliced, toasted almonds

Cook asparagus until just tender; cook carrots until tender. Reserve 1/3 cup liquid from cooking the vegetables. Add flour and nutmeg to softened cream cheese, then add to 1/3 cup reserved liquid.

Heat and stir over low heat until cheese melts and sauce is bubbly. Stir in vegetables and heat through.

Garnish with sliced, toasted almonds.

Serves 6.