1 tsp lemon pepper
½ tsp grated lemon peel
3 tsp fresh lemon juice
½ lb asparagus
1 lb baby carrots

Instructions

Wash baby carrots and bring to a boil in a small pot. Reduce heat, cover and simmer until carrots are easily pierced with a fork. Drain and rinse carrots. Cut tough ends off asparagus and rinse. Heat ½ inch of water in a skillet to boiling. Place asparagus in skillet. Boil for 1-3 minutes. Rinse, drain and re-rinse asparagus. Combine carrots with asparagus. Spray or drizzle vegetables with lemon juice, then add lemon pepper. Use grated lemon peel for garnish. Serves 2.

Serving Suggestions: Serve hot as a side dish with grilled chicken or turkey breast.

Per Serving Information: Calories 53.6; Fat 0.4g.