---------- Recipe via Meal-Master (tm) v8.02
       Title: Lemon Asparagus & Carrots
  Categories: Diabetic, Vegetables, Low-fat
       Yield: 6 servings
     1/2 lb Carrots; small
       8 oz Asparagus spears; frozen
       1 ds Lemon pepper;
     1/8 c  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.