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dill butter tops a vegetable medley of fresh asparagus and carrots.
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| An easy lemon dill butter tops a vegetable medley of fresh asparagus and carrots. 15 min. prep time 25 min. total time | |
| 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 |
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.
Meanwhile, combine all lemon dill butter ingredients in small bowl. Serve with warm asparagus and carrots.
Calories: 70Fat: 4gCholesterol: 10mgSodium: 75mgCarbohydrates: 7gDietary Fiber: 3gProtein: 2g
Recipe #14248©2008Land O'Lakes, Inc.
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