Lemon Asparagus and Carrots

1/2 lb Carrots; small
8 oz Asparagus spears; frozen
1 ds Lemon pepper;
1/8 c Lemon juice;

Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- 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.

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