Recipe - Lemon Asparagus And Carrots

One half pound Carrots; small
8 ounce Asparagus spears; frozen
1 ds Lemon pepper;
1/8 cup Lemon juice;

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg
Sodium Wash, trim, and peel samll 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. Meanwhile, 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. BETTER HOMES AND GARDENS
Food Exchanges per serving: 1 VEGETABLE EXCHANGE

Nancy O'Brion's Notes:
The Asparagus and Carrots made 1/3 cup per 1 person...you could have
a free salad also. This was very taste....even a family member that
don't like cooked carrots, like these cook carrots. Also we just
nuked in the mircowave stove for about 10 minutes. The lemon juice
and the lemon pepper really did make a nice change for us. (are tryig
hard to cut back on the fat.) Used fresh asparagus.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip