Spring Vegetable Bundles

By ctaubenheim

Ingredients

• 4 to 6 green onions
• 1 cup water
• 1 lb. thin asparagus, trimmed (use spears that are 1/4 inch in diameter.
• Larger spears should be cut lengthwise in half)
• 1 medium sweet red pepper, julienned
• 1 med sweet yellow pepper, julienned
• 2 medium carrots, julienned
• 12 thyme sprigs
• 1 1/3 cups white wine or 1 cup chicken broth
• 3 Tbsp butter (no substitutes)

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Trim both ends of onions; cut the green tops into 7 inch lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with blanched onion top. In a large skillet, place wine or broth, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet; cook and stir until melted. Spoon over bundles.