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Lemon asparagus with carrots

(Makes 6 servings)

Dash lemon pepper

½ pound carrots, small, peeled

8 ounces asparagus spears, frozen or fresh

1/8 cup lemon juice

Chopped parsley, for garnish.

Boiling water.

Method:  Wash, trim and peel young carrots and then steam them in a basket or colander above boiling water for around 15 minutes or until crisp-tender. Rinse them in cold water and drain.   Cook frozen asparagus as per packet instructions or fresh asparagus should be washed, steamed for a few minutes and plunged in cold water.  Cover and chill the drained carrots and asparagus.  When ready to serve, put both vegetables on a plate and sprinkle with chopped parsley, lemon juice and lemon pepper.

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