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Lemon Carrots With Asparagus
/ Cuisine: United States

Ingredients

Qty unit Ingredient
1/2 pound
8 ounces
1/4 teaspoon
1/8 cup

Directions:

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.

Keldon C. | October 30th, 2021

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Add a little milk to the water when boiling cauliflower. It will make the cauliflower remain white.