Tuesday, August 6 2013, 11:37 AM MDT
Pioneer Woman: Spring Vegetable with Dill Butter
We talk to one of the nation's most famous bloggers, who butters us up with a recipe featured by Land O'Lakes!
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.