Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003, Brian Duffy, All Rights Reserved