Recipes

Lemon Asparagus & Baby Carrots – 1999

1 lb fresh asparagus, steamed until tender crisp

½ lb fresh small carrots, steamed until tender crisp

Lemon pepper

1 T lemon juice

Drain asparagus and carrots and combine in a casserole dish, cover and refrigerate. When ready to serve, sprinkle with lemon pepper and fresh lemon juice.  Serve cold.