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Ingredients

• 1 pound  asparagus, bias sliced into 1-inch pieces (3 cups)
• 1   medium carrot, cut into julienne strips (1/2 cup)
• 1   small yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick (1 cup)
• 4 teaspoons  lemon juice
• 1 tablespoon  margarine or butter, melted
• 1 tablespoon  snipped fresh dill or 1 teaspoon dried dillweed
• 1/4 teaspoon  salt

Description

Tender, Green And Crisp, Springtime's Signature Vegetable--asparagus--needs Nothing More Than A Light And Lemony Dressing.

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