If using fresh asparagus, snap off woody bases;
discard bases. Cut spears into bite-size pieces.
Cook fresh asparagus, carrot, bell pepper and green
onion in saucepan in small amount of boiling water
about 5 minutes or just until tender. (If using
frozen asparagus, cook vegetables according to
asparagus package directions.)
Meanwhile, combine butter, mustard and thyme or
basil in small bowl.
Drain vegetables; toss with butter mixture.
Originally Submitted
11/27/2011
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You can add this Herb-Seasoned Vegetable Medley recipe to your own private DesktopCookbook.
