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Lemon Asparagus and Carrots

Servings: 6
Ratings Rating: 5.00, 1 Votes | Read Comments
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  • 1/2 pound carrots, small
  • 1 dash lemon pepper
  • 8 ounces asparagus spears, frozen or fresh
  • 1/8 cup lemon juice


  1. Wash, trim, and peel small 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. In the meantime, 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.

Nutritional Information (Per Serving)
Protein:1 g
Sodium: 19 mg
Carbohydrates: 6 g
Exchanges: 1 Vegetable

Source: The Diabetic Newsletter

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