HERB-SEASONED VEGETABLE MEDLEY
1 pound fresh asparagus OR one 10-oz package frozen cut asparagus
1/2 cup thinly sliced carrot
1/2 cup red bell pepper, coarsely chopped
1 green onion, sliced
2 tablespoons butter, melted
1 to 2 teaspoons Dijon-style mustard
1/2 teaspoon dried thyme OR basil, crushed
If using fresh asparagus, snap off woody bases; discard bases.
Cut spears into bite-size pieces.
Cook fresh asparagus, carrot, bell pepper and green onion in saucepan in small amount of boiling water about 5 minutes or just until tender. (If using frozen asparagus, cook vegetables according to asparagus package directions.)
Meanwhile, combine butter, mustard and thyme or basil in small bowl.
Drain vegetables; toss with butter mixture.
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
Recipe courtesy of National Pork Board.
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