Asparagus, Carrots and Pineapple

[Guest guest]

Asparagus, Carrots and Pineapple

 

1 13 1/2 oz. can unsweetened pineapple chunks

2 cups sliced carrots

1/2 lb. asparagus, cut in 1 inch lengths

salt and pepper to taste

 

Drain pineapple juice into measuring cup, reserving chunks. Add enough water to

juice to make 1 cup liquid; pour into medium saucepan. Add carrots, salt and

pepper. Cook until

tender, 10 to 15 minutes.