Ingredients

  • 1/2 pound carrots, small
  • 1 dash lemon pepper
  • 8 ounces asparagus spears, frozen or fresh
  • 1/8 cup lemon juice


Directions

  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.


Recipe Yield: Servings: 6

Nutritional Information Per Serving:

Calories: 26
Sodium: 19 milligrams
Protein: 1 grams
Carbohydrates: 6 grams

Diabetic Exchanges

1 Vegetable