Carrot and Asparagus Fingers
2 pounds large carrots
2 pounds asparagus
2 tablespoons coconut oil
Peel carrots. First cut them lengthwise, and then quarter them so they end up looking like thin fingers.
Cut asparagus into 1-inch pieces.
Heat the coconut oil in a large skillet until completely melted, and then add the cut carrots and asparagus. Cover and cook on medium low for 20-25 minutes, stirring occasionally, until the vegetables are very soft.
Serve warm or at room temperature.