Spring Vegetables With Lemon Dill Butter
An easy lemon dill butter tops a vegetable medley of fresh asparagus and carrots.
15 min.prep time
25 min.total time
1 cup water
3 large (2 cups) carrots, sliced diagonally 1/4-inch
1 pound fresh asparagus spears, trimmed
Lemon Dill Butter
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.
Meanwhile, combine all lemon dill butter ingredients in small bowl. Serve with warm asparagus and carrots.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #14248©2008Land O'Lakes, Inc.