Rainbow Garden Toss

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

1. Place a steamer basket in a saucepan.
2. Add water to just below the bottom of the steamer basket.
3. Bring to boiling.
4. Add asparagus and carrots, cover reduce heat.
5. Steam for 5 minutes.
6. Add yellow summer squash or zucchini.
7. Steam 4 to 5 minutes more, or until crisp-tender.
8. Transfer to a serving bowl.
9. Meanwhile, combine the lemon juice, melted butter or margarine, dill, and salt.
10. Pour over the vegetables and toss lightly.

carrot, summer, lemon juice, butter, salt

Taken from www.food.com/recipe/rainbow-garden-toss-238271 (may not work)