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Lemon Asparagus and Carrots

Posted By Diabetic Gourmet On August 10, 2001 @ 12:00 am In Asparagus Recipes,Carrot Recipes,Chanukah Recipes,Chanukah Side Dish Recipes,Christmas Recipes,Christmas Side Dish Recipes,Diabetic Recipe Archive,Diabetic Side Dishes Recipes,Easter Recipes,Holiday and Special Occasions,Recipes for Summer,Seasonal Recipes,Vegan Diabetic Recipes,Vegetable Recipes,Vegetarian Recipes,Vegetarian Side Dishes | No Comments

Asparagus with Lemons and Carrots - Diabetic Recipes

Ingredients

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

Directions

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

Nutritional Information Per Serving:

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

Diabetic Exchanges

1 Vegetable

Source: The Diabetic Newsletter