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