| 1 | Per serving: 26 cal., 1g pro., 6g carbo., 0g fat, 0mg chol., 19mg sodium wash, trim, and peel samll carrots. |
| 2 | Place carrots in a steamer basket above boiling water. |
| 3 | Cover and steam about 15 minutes or till crisp- tender. |
| 4 | Rinse carrots in cold water; drain. |
| 5 | Meanwhile, cook frozen asparagus spears according to package. |
| 6 | Rinse asparagus in cold water; drain. |
| 7 | Cover and chill drained carrots and asparagus. |
| 8 | To serve, arrange carrots and asparagus on a platter. |
| 9 | Sprinkle with a little lemon juice and lemon pepper. |
| 10 | Better homes and gardens food exchanges per serving: 1 vegetable exchange |
| 11 | nancy o"brion"s notes: the asparagus and carrots made 1/3 cup per 1 person...you could have a free salad also. |
| 12 | This was very taste....even a family member that don"t like cooked carrots, like these cook carrots. |
| 13 | Also we just nuked in the mircowave stove for about 10 minutes. |
| 14 | The lemon juice and the lemon pepper really did make a nice change for us. |
| 15 | (are tryig hard to cut back on the fat). |
| 16 | Used fresh asparagus. |
