Lemon Asparagus & Carrots Recipe - Cooking Index
Lemon Asparagus & Carrots Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Carrots - small |
| 8 oz | 227g | Asparagus spears - frozen |
| 1 | Lemon pepper | |
| 1/8 cup | 29ml | Lemon juice |
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.
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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.
Source:
Original by Janet Hatch
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