Herb-Seasoned Vegetable Medley

Name: Herb-Seasoned Vegetable Medley
Total time: 1200 s
Yield: 4 servings
Ingredients: 1 pound asparagus OR one 10-oz package frozen cut asparagus; 1/2 cup carrots thinly sliced; 1/2 cup red bell pepper coarsely copped; 1 green onions sliced; 2 tablespoons butter melted; 2 teaspoons dijon mustard; 1/2 teaspoon dried thyme OR basil, crushed

Pork

7Ingredients

90Calories

20Minutes

Ingredients

servings:

1 pound asparagus (OR one 10-oz package frozen cut asparagus)
1/2 cup carrots (thinly sliced)
1/2 cup red bell pepper (coarsely copped)
1 green onions (sliced)
2 tablespoons butter (melted)
2 teaspoons dijon mustard
1/2 teaspoon dried thyme (OR basil, crushed)

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Directions

1If 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.

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