1/2 lb Carrots; small
8 oz Frozen asparagus spears
1 ds Lemon pepper
1/8 c Lemon juice
Wash, trim, and peel small carrots. Place carrots in a steamer
basket above boiling water. Cover and steam about 15 minutes or
until crisp-tender. Rinse carrots in cold water; drain. Meanwhile,
cook frozen asparagus spears according to package. Rinse asparagus
in cold water; drain. Cover and chill drained carrots and
asparagus.
To serve, arrange carrots and asparagus on a platter. Sprinkle with
a little lemon juice and lemon pepper.
Recipe by Better Homes And Gardens
Per serving: 1 Vegetable exchange,
26 cal, 1 g Pro, 6 g Carbs, 0 g fat, 0 mg Chol, 19 mg Sodium
Nancy O'Brion's Notes: The Asparagus and Carrots made 1/3 cup per
1 person... you could have a free salad also. This was very
tasty... even a family member that don't like cooked carrots, like
these cook carrots. Also we just nuked in the microwave stove for
about 10 minutes. The lemon juice and the lemon pepper really did
make a nice change for us. (are trying hard to cut back on the
fat.) Used fresh asparagus.
