Herb-Seasoned Vegetable Medley
A colorful mixture of asparagus pieces, sliced carrots and chopped red bell pepper tossed in herbed Dijon butter.
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
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.