In a saucepan; bring carrots and water to a boil; cover and cook for 4 minutes. Add asparagus; cover and cook for 3 minutes or until just tender. Drain, reserving liquid; add enough water to liquid to equal 1/3 cup. Set vegetables aside; return liquid to skillet. Combine cream cheese, flour, salt, nutmeg and pepper; add to liquid. Cook over low heat, stirring constantly, until cheese melts and sauce is bubbly, about 3 min. Stir in vegetables and heat through. Garnish with almonds. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1049 (90%)|
|Amt Per Serving||% DV|
|Total Fat 116.5g||155 %|
|Saturated Fat 65.7g||328 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 374.2mg||115 %|
|Sodium 1101.1mg||38 %|
|Potassium 475.8mg||13 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 14.5g|
|Protein 20.3g||29 %|
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Calories per serving: 1167
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