Ingredients

1/2 pound carrots, small
8 oz. asparagus spears, frozen
1 dash lemon pepper
1/8 C. lemon juice

Cooking Instructions

Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or until crisp and tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)