Ingredients
4 to 6 green onions1 cup water1 pound fresh asparagus, trimmed1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned2 medium carrots, julienned12 thyme springs1-1/3 cups white wine3 tablespoons butter
Preparation
Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring 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 portions of onions and set aside.
Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 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. Serve with bundles.
