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Spring Vegetable Bundles
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |