Lemon Asparagus and Carrots
photo by Lori Mama
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1⁄2 lb carrot
- 8 ounces asparagus spears, frozen
- 1 dash lemon pepper
- 1⁄8 cup lemon juice
directions
- Sodium Wash, trim, and peel small 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.
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Reviews
-
Lovely fresh flavors. I chose fresh asparagus. :) -
This was delightfully delish! I used fresh asparagus, steamed as well. We enjoyed this cold with our Memorial Day cookout this year. Thank you! -
I knew I would like this, because I'm a big asparagus fan & frequently use lemon juice with asparagus. The carrots worked out very well with the asparagus. But the real revelation was the lemon pepper, of which I admit I gave it more than just one dash. It really popped up the flavor! I think I will use lemon pepper with asparagus frequently from now on. I initially served it cold, as directed, but microwaved the leftovers & ate them warm, and they were fine that way, too. Also I like how low-sodium this recipe is. When I make it again, I'll probably use fresh asparagus.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
