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HERB-SEASONED VEGETABLE MEDLEY

Serves 4.

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 


Cooking Directions
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.

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
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

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