Printable | Taste of Home

Spring Vegetable Bundles

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Trim both ends of onions; cut the green tops into 7-in. lengths. In a
small saucepan, bring water to a boil. Add onion tops; boil for 1
minute or until softened. Drain and immediately place onion tops in

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Spring Vegetable Bundles cont.

ice water. Drain and pat dry. Chop white portions of onions and set
aside. Divide asparagus, peppers and carrots into 12 bundles. Top
each with a thyme sprig. Tie each bundle with a blanched onion top.
In a large skillet, combine the wine, 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. Serve with
bundles.

Yield: 12 bundles.