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Carrots with lemon and Cilantro

1 to 1 1/4 pounds carrots, peeled, sliced on diagonal
1 tablespoon butter, at room temperature
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh cilantro
1 teaspoon chopped Italian (flat-leaf) parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Put carrots in steaming basket, cover and steam until tender, 18 to 20 minutes.
2. Remove steaming basket and shake well over sink to drain. Put carrots in serving bowl.
3. Add remaining ingredients, and toss gently to mix. Serve hot.

Makes 4 servings.