Slow Cooker Spring Vegetables & New Potatoes

2 lb. small red potatoes
2 C. baby carrots, cut in half lengthwise
1 lg. sweet onion, cut in half & thinly sliced
2 tsp. salt
1 lb. fresh asparagus, cut into 2 in. pieces
1/4 C. olive or vegetable oil
6 Tbsp. chopped, fresh dill
1-2 tsp. grated lemon peel
2 Tbsp. Dijon mustard

Wash potatoes & cut in half (or so that all pieces are similar in size). In a 5-6 qt. slow cooker, place carrots. Top with onion & potatoes; sprinkle with 1 tsp. of the salt. Cover & cook on low heat 5-6 hrs. Add asparagus pieces to cooker. Increase heat to High; cover & cook 15-20 min. longer or until asparagus is crisp-tender. In a small bowl, mix oil, dill, lemon peel, mustard & remaining tsp. of salt. Pour over vegetables in cooker, stirring to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.