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.
