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
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.