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Lemon Asparagus & Baby CarrotsFrom our 1999 Collection

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.

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