Lemon Asparagus and Carrots by Linda Larsen
Steaming is one of the best ways to cook vegetables. It retains nutrients and keeps the bright color you want.
Serves 6
Calories: 83.95
Fat: 2.94 grams
Saturated Fat: 0.98 grams
Cholesterol: 0.0 mg
Sodium: 93.29 mg
1 pound baby carrots
1 pound fresh asparagus
2 tablespoons 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. Arrange carrots and asparagus on a platter and drizzle with lemon mixture; serve.
To serve, arrange the carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
Steaming Vegetables
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 that the insert or colander sits above the water. Add the vegetables to the insert, cover, and simmer for 10 to 15 minutes or until tender. Stir the vegetables occasionally for even steaming.
