Lemon, asparagus, and carrots form a simple and fresh combination that reflects the rich culinary heritage of Latin American cuisine. The use of lemon to enhance flavors is common in many countries of the region, known simply as "limón" in Mexico, while in countries like Argentina and Uruguay, it is widely used in similar preparations to add a citrusy and refreshing touch. Asparagus and carrots, on the other hand, are very popular vegetables used in various recipes, whether in salads, side dishes, or main courses. This recipe combines traditional ingredients with a healthy preparation that highlights the natural flavors of each element.
How to Prepare Lemon, Asparagus, and Carrots
Ingredients: Carrot, Asparagus, Lemon pepper, Lemon juice
Step 1: Wash with water, trim, and peel the small carrots.
Step 2: Place the carrots in a steamer basket over boiling water.
Step 3: Cover and steam for approximately 15 minutes or until tender but crisp.
Step 4: Rinse the carrots with cold water.
Step 5: Drain.
Step 6: Meanwhile, cook the frozen asparagus according to the package instructions.
Step 7: Rinse the asparagus with cold water.
Step 8: Drain.
Step 9: Cover and refrigerate the drained carrots and asparagus.
Step 10: To serve, arrange the carrots and asparagus on a platter.
Step 11: Sprinkle with a little lemon juice and lemon pepper.
