Spring Vegetables With Lemon Dill Butter

Spring Vegetables With Lemon Dill Butter

An easy lemon dill butter tops a vegetable medley of fresh asparagus and carrots.

15 min. prep time
6 servings
000 Ratings



1 cup water
3 large (2 cups) carrots, sliced diagonally 1/4-inch
1 pound fresh asparagus spears, trimmed

Lemon Dill Butter

2 tablespoons Land O Lakes® Butter, softened
1/4 teaspoon lemon juice
1/8 teaspoon dried dill weed
1/8 teaspoon freshly grated lemon zest


Place water in 10-inch skillet. Bring to a full boil over medium heat; add carrots. Cover; cook 3 minutes. Add asparagus; continue cooking 5-9 minutes or until vegetables are crisply tender. Drain.

Combine all lemon dill butter ingredients in bowl. Serve with warm asparagus and carrots.

Nutrition Facts (1 serving)

Calories: 70

Fat: 4g

Cholesterol: 10mg

Sodium: 75mg

Carbohydrates: 7g

Dietary Fiber: 3g

Protein: 2g

Recipe #14248©2008Land O'Lakes, Inc.

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