Springtime!

This recipe has been on my to-do list for awhile. I was going to make it for Shamcrock, but I changed my mind at the last minute for some reason. The last few days have been dreary, but today was the perfect spring day to make this. I wish I could say I'd planned it that way.

"New Potatoes and Spring Vegetables" (6 quart pot)

~2 lb small red potatoes, cut into bite sized pieces
~2 c baby carrots, cut lengthwise
~1 large sweet onion, cut in half and thinly sliced
~2 t salt
~1 lb fresh asparagus, cut into bite sized pieces
~1/4 c olive oil
~6 T fresh dill weed, chopped
~2 t grated lemon peel
~2 T Gulden's mustard

Place carrots in crock pot.
Top with onion and potatoes.
Sprinkle with 1 t salt.
Cover and cook on low for 5 hours.
Add asparagus to crock pot.
Turn setting to high.
Cover and cook for 20 minutes.
Mix dill weed, lemon peel, mustard, and 1 t salt in small bowl.
Pour over veggies and stir to coat.

8 servings.

I'm so glad I finally made this. It's so unbelievably flavorful and delicious. I really wasn't expecting it to be as tasty as it was. I'd never used dill weed before, so that was a fun experiment. I'd also never used grated lemon peel. I got to use my grater (that I've had for about a decade) for the very first time! My other half said he could've done without the dill weed, but I think it really makes the dish. I am definitely making this again. (We almost filled our plates with a third serving each...that'll be our little secret, k?)