Lemon Asparagus and Carrots
Steaming is one of the best ways to cook vegetables; it retains nutrients and keeps the bright color you want.
INGREDIENTS | SERVES 6
1 pound baby carrots
1 pound fresh asparagus
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon mustard
½ teaspoon lemon pepper
½ teaspoon salt
Steam the carrots until crisp tender, about 15 minutes, then plunge them into cold water to cool. Drain and place in a bowl. Steam asparagus until tender.
In a small bowl, combine lemon juice, oil, mustard, lemon pepper, and salt and mix well.
To serve, arrange the carrots and asparagus on a platter; drizzle with lemon mixture.
PER SERVING Calories: 70 | Fat: 2.5g | Sodium: 320mg | Carbohydrates: 11g | Fiber: 4g | Protein: 2g
To steam vegetables, place water in a large saucepan and bring to a simmer. Cover with a steamer insert or a metal colander, making sure the insert or colander sits above the water. Add the vegetables to the insert, cover, and simmer for 10–15 minutes or until tender. Stir the vegetables occasionally for even steaming.