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.

Yield: 12 bundles.