Slow-Cooker New Potatoes and Spring Vegetables Recipe - BettyCrocker.com

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