Colorful Vegetable Medley

By ezunich

Ingredients

• 1/2 lb carrots, sliced
• 1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
• 2 tbs butter
• 1-2 tbs red wine vinegar or cider vinegar
• 1-2 tbs Worcestershire sauce
• 1/2 tsp dried thyme
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tbs minced fresh parsley

Preparation

Step 1

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.

In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through.