Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Carrots; small
8 oz Asparagus spears; frozen
1 ds Lemon pepper;
1/8 c Lemon juice;

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg
Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer
basket above boiling water. Cover and steam about 15 minutes or till
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. BETTER HOMES AND GARDENS Food
Exchanges per serving: 1 VEGETABLE EXCHANGE

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
taste....even a family member that don't like cooked carrots, like
these cook carrots. Also we just nuked in the mircowave stove for
about 10 minutes. The lemon juice and the lemon pepper really did
make a nice change for us. (are tryig hard to cut back on the fat.)
Used fresh asparagus.

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