SLOW COOKER VEGETABLES

Slow-Cooker New Potatoes and Spring Vegetables

2 pounds small new potatoes
2 cups baby-cut carrots, cut lengthwise in half
1 large sweet onion , cut in half and thinly sliced
1 teaspoon salt
1 pound asparagus spears, cut into 2-inch pieces
¼ cup olive or vegetable oil
6 tablespoons chopped fresh dill weed
1 to 2 teaspoons grated lemon peel
1  tablespoons Dijon mustard
1 teaspoon salt

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. bettycrocker.com http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/slow-cooker-vegetables.html