Herb Vegetable Medley
Ingredients
- 1 lb. fresh asparagus
- 1/2 C. thinly sliced carrot
- 1/2 C. red or green bell pepper, diced
- 1 green onion, sliced
- 2 Tbs. butter or margarine, melted
- 1 tsp. Dijon-style mustard
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh basil
Directions
Snap off the woody parts of the asparagus; discard bases or use in soup stock. Cut spears into 2 inch pieces. Cook asparagus, carrot, bell pepper and green onion in a medium pan in small amount of boiling water about 5 minutes or until just tender. Combine butter, mustard and thyme and basil in small bowl. Drain vegetables and toss with butter mixture.
Serves 4.
