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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.

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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

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

How to make

  1. STEP 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. STEP 2

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

Nutrition (1 serving)

70 Calories
4 Fat (g)
10 Cholesterol (mg)
75 Sodium (mg)
7 Carbohydrates (g)
3 Dietary Fiber
2 Protein (g)
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Spring Vegetable Recipes

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

See Recipes