Lemon Asparagus & Carrots
Lemon Asparagus and Carrots recipe
Yield
6 servingsPrep
10 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
carrots
small |
|
| 8 | ounces |
asparagus
frozen |
|
| 1 | dash |
lemon pepper
|
*
|
| ⅛ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
carrots
small |
|
| 231.2 | ml/g |
asparagus
frozen |
|
| 1 | dash |
lemon pepper
|
*
|
| 3E+1 | ml |
lemon juice
|
|
Directions
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.
