Spring Vegetable Bundles Recipe

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Ingredients:

Serving

4 to 6 green onions
1 cup water
1 lb fresh asparagus, trimmed
1 medium sweet red pepper , julienned
1 medium sweet yellow pepper , julienned
2 medium carrots , julienned
12 thyme springs
1-1/3 cups white wine
3 tbsp butter

Directions:

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. Yield: 12 bundles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.77 Kcal (1423 kJ)
Calories from fat	115.88 Kcal
		% Daily Value*
Total Fat	12.88g	20%
Cholesterol	112.63mg	38%
Sodium	541.25mg	23%
Potassium	176.43mg	4%
Total Carbs	10.74g	4%
Sugars	2.52g	10%
Dietary Fiber	3.54g	14%
Protein	40.13g	80%
Vitamin C	28.8mg	48%
Vitamin A	0.1mg	5%
Iron	0.8mg	4%
Calcium	21.1mg	2%

Amount Per 100 g
Calories	259.09 Kcal (1085 kJ)
Calories from fat	88.36 Kcal
		% Daily Value*
Total Fat	9.82g	20%
Cholesterol	85.89mg	38%
Sodium	412.74mg	23%
Potassium	134.53mg	4%
Total Carbs	8.19g	4%
Sugars	1.92g	10%
Dietary Fiber	2.7g	14%
Protein	30.6g	80%
Vitamin C	21.9mg	48%
Vitamin A	0.1mg	5%
Iron	0.6mg	4%
Calcium	16.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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