On the Menu Today~
These vegetable bundles are perfect for Easter or anytime.
You can assemble these bundles before your guests arrive,
then cook them in a matter of minutes.
Everyone gets their own bundle of vegetables~
4 to 6
thin asparagus, trimmed
sweet red pepper, julienned
sweet yellow pepper, julienned
fresh grated Parmesan cheese
- Trim both ends of onions; cut the green tops into 7-inch lengths.
- In a saucepan, bring 1 cup 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 portion of onions and set aside.
- Divide asparagus, peppers, and carrots into 12 bundles. Tie each bundle with a blanched green onion top. In a large skillet, place chicken broth, white wine and chopped onion. Bring to boil. Add vegetable bundles. Cook, uncovered, for 5 to 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. Spoon over bundles.
- Sprinkle with grated Parmesan cheese.
*Use asparagus spears that are 1/4 inch in diameter, if larger than that, cut spears in half.
Kitchen Tip~ To quickly thaw frozen spinach, place in colander; rinse with cool water until thawed. Drain well, squeeze dry with paper towels.