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Lemon asparagus and carrots

Yield: 6 servings

Ingredients:

• 1/2 lb Carrots; small 1 ds Lemon pepper;
• 8 oz Asparagus spears; frozen 1/8 c Lemon juice; PER SERVING: 26 cal.
• 1g Pro.
• 6g Carbo.
• 0g fat
• 0mg Chol.
• 19mg

Instructions:

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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