Herb Vegetable Medley


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Asparagus, carrots, green onion, and bell pepper are mixed with a flavorful herb blend.

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  • 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

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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.

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