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Slow-Cooker New Potatoes and Spring Vegetables
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
  • ΒΌ 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
Steps
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