Slow-Cooker New Potatoes and Spring Vegetables

Name: Slow-Cooker New Potatoes and Spring Vegetables
Yield: 18
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

Slow-Cooker New Potatoes and Spring Vegetables was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-new-potatoes-and-spring-vegetables/05cfae15-ea40-4b7e-838d-a544970ffb6b" target="_blank">www.bettycrocker.com.</a>

"Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes...."

INGREDIENTS

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2 pounds small new potatoes

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2 cups baby-cut carrots, cut lengthwise in half

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1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced

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1 teaspoon salt

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1 pound asparagus spears, cut into 2-inch pieces

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1/4 cup olive or vegetable oil

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6 tablespoons chopped fresh dill weed

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1 to 2 teaspoons grated lemon peel

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2 tablespoons Dijon mustard

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1 teaspoon salt

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