Lemon Asparagus and Carrots

Total Time
Prep 0 mins
Cook 0 mins


  1. Sodium Wash, trim, and peel small carrots.
  2. Place carrots in a steamer basket above boiling water.
  3. Cover and steam about 15 minutes or till crisp- tender.
  4. Rinse carrots in cold water; drain.
  5. Meanwhile, cook frozen asparagus spears according to package.
  6. Rinse asparagus in cold water; drain.
  7. Cover and chill drained carrots and asparagus.
  8. To serve, arrange carrots and asparagus on a platter.
  9. Sprinkle with a little lemon juice and lemon pepper.


Most Helpful

Lovely fresh flavors. I chose fresh asparagus. :)

Lori Mama May 03, 2010

This was delightfully delish! I used fresh asparagus, steamed as well. We enjoyed this cold with our Memorial Day cookout this year. Thank you!

yogiclarebear May 26, 2008

I knew I would like this, because I'm a big asparagus fan & frequently use lemon juice with asparagus. The carrots worked out very well with the asparagus. But the real revelation was the lemon pepper, of which I admit I gave it more than just one dash. It really popped up the flavor! I think I will use lemon pepper with asparagus frequently from now on. I initially served it cold, as directed, but microwaved the leftovers & ate them warm, and they were fine that way, too. Also I like how low-sodium this recipe is. When I make it again, I'll probably use fresh asparagus.

echo echo June 10, 2005

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