Ingredients
2
pounds small new potatoes
2
cups baby-cut carrots, cut lengthwise in half
1
large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced
1
teaspoon salt
1
pound asparagus spears, cut into 2-inch pieces
1/4
cup olive or vegetable oil
6
tablespoons chopped fresh dill weed
1
to 2 teaspoons grated lemon peel
2
tablespoons Dijon mustard
1
teaspoon salt
Preparation
Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
Cover and cook on Low heat setting 5 to 6 hours.
Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.
