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Spring Vegetables with Lemon Dill Butter



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.

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