In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill. Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.