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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
238mg Potassium
.
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
| Ingredients:
1/2 Pound(s) Carrots, small
8 Ounce(s) Asparagus spears, frozen
1 Lemon pepper (dash)
1/8 Cup(s) Asparagus; Fresh, Any Color |
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