Recipe courtesy of Brian Duffy

Asparagus, Julienne Carrots, and Red Peppers

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 to 4 servings
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10 asparagus, stemmed

1 carrot, julienne

1 red pepper, julienne

1/2-ounce butter

Salt and freshly ground black pepper


  1. 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.

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