LEMON ASPARAGUS AND CARROTS

1/2 lb small carrots

8 oz. asparagus spears; frozen

1 dash lemon pepper

1/8 cup lemon juice

1. Wash, trim and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or until crisp-tender.

2. Cook frozen asparagus spears according to package.

3. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.

Yields 6 servings

CALORIES: 26; PROTEIN: 1g; CARBS: 6g; FAT: 0g; SODIUM: 19mg; CHOL: 0mg.

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