Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.