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.
Fresh, springtime veggies, such as pea pods, asparagus, radishes and fresh herbs, lighten up salads and entrees and brighten every dish.