Spring Vegetables With Lemon Dill Butter

Spring Vegetables With Lemon Dill Butter
15
1 Review
An easy lemon dill butter tops a vegetable medley of fresh asparagus and carrots.
15 min
Prep Time
25 min
Total Time
6 servings

Ingredients

Vegetables

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

Directions

  1. 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.
  2. Combine all lemon dill butter ingredients in bowl. Serve with warm asparagus and carrots.

Recipe Tips

Nutrition Facts (1 serving)

Calories
70
Cholesterol
10mg
Carbohydrates
7g
Protein
2g
Fat
4g
Sodium
75mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

It was delicious

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