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Lemon Carrots With Asparagus
Submitted by Keldon C. See all of Keldon C.'s recipes. | October 30th, 2021

Ingredients are for 6 Servings.
Scale It
Amount Unit Ingredient
1/2 pound
8 ounces
1/4 teaspoon
1/8 cup
Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp but tender. Rinse carrots in cold water; drain.

Meanwhile, cook frozen asparagus spears according to the package. Rinse asparagus in cold water; drain.

Cover and chill the drained carrots and asparagus, in the refrigerator for about 1/2 hour.

To serve:
Arrange carrots and asparagus on a platter. Sprinkle with lemon pepper and lemon juice to taste.

Submitted by Keldon C. See all my recipes. | October 30th, 2021

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Add a 1/4 cup of milk to the water when boiling cauliflower. It will help keep your cauliflower white.