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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
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.
| Ingredients:
1/2 Pound(s) Carrots; small
8 Ounce(s) Asparagus spears; frozen
1 Dash(s) Lemon pepper;
1/8 Cup(s) Lemon juice; |
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