A colorful mixture of cooked asparagus pieces, sliced carrots and chopped red bell pepper are tossed in herbed Dijon butter.

Herb-Seasoned Vegetable Medley

1 pound fresh asparagus or 1 (10-ounce) package frozen cut asparagus

1/2 cup thinly sliced carrot
1/2 cup red bell pepper, coarsely chopped
1 green onion, sliced
2 tablespoons butter, melted
1 to 2 teaspoons Dijon-style mustard
1/2 teaspoon dried thyme or basil, crushed

1. If using fresh asparagus, snap off woody bases; discard bases. Cut spears into bite-size pieces.
2. 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.)
3. Meanwhile, combine butter, mustard and thyme or basil in small bowl.
4. Drain vegetables; toss with butter mixture.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.