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 juice1
8 teaspoon dried dill weed1
8 teaspoon freshly grated lemon zest