Spring Vegetable Bundles

12 Servings
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Ingredients

  • 1 pound thin asparagus, trimmed
  • 1 medium, sweet red pepper, julienned
  • 1 medium, sweet yellow pepper, julienned
  • 2 medium carrots, peeled and julienned
  • 12-24 chives
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 teaspoons dried thyme
  • 3 tablespoons butter

Directions

  1. Divide the asparagus, peppers and carrots into 12 bundles. Tie each bundle with one or two chives. Sprinkle each bundle with salt and pepper and thyme.
  2. Pour chicken broth into a large skillet. Add the chopped onion and vegetable bundles. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced by two-thirds.
  3. Remove bundles from the pan with a slotted spoon to a serving plate. Add the butter to the skillet. Cook and stir until the melted. Spoon over the bundles.

https://www.cutco.com/learn/colorful-spring-vegetable-bundles