herb seasoned vegetable medley

HERB-SEASONED VEGETABLE MEDLEY

VEGETABLE RECIPES

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Nutrition Facts Calories 79 calories; Protein 2 grams; Fat 6 grams; Sodium 122 milligrams; Cholesterol 15 milligrams; Saturated Fat 4 grams; Carbohydrates 6 grams; Fiber 2 grams

Cooking Ingredients

    • 1 pound new asparagus OR one 10-oz bundle frozen cut asparagus
    • 1/2 cup meagerly cut carrot
    • 1/2 cup red ringer pepper, coarsely hacked
    • 1 green onion, cut
    • 2 tablespoons spread, liquefied
    • 1 to 2 teaspoons Dijon-style mustard
    • 1/2 teaspoon dried thyme OR basil, squashed

Cooking Direction

    In the case of utilizing new asparagus, snap off woody bases; dispose of bases.

    Cut lances into scaled down pieces.

    Cook new asparagus, carrot, chime pepper and green onion in pot in limited quantity of bubbling water around 5 minutes or just until delicate. (In the case of utilizing frozen asparagus, cook vegetables as per asparagus bundle bearings.)

    In the mean time, consolidate spread, mustard and thyme or basil in little bowl.

    Channel vegetables; throw with margarine blend.