Colorful Vegetable Saute - cooking recipe

Ingredients

1/4 c. butter or margarine
2 Tbsp. vegetable oil
1 lb. fresh green beans
1 lb. fresh fennel or 1 medium size bunch celery, sliced
2 large red bell peppers, cored, seeded and cut into thin strips
2 medium size onions, quartered
2 cloves garlic, crushed
1 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. freshly ground black pepper
8 green onion tops
2 lb. asparagus spears, trimmed

Preparation

In a Dutch oven, bring a small amount of water to boiling. Add onions; remove from heat.
Let stand for 1 minute.
Remove onions, reserving water.
When cool, tie each green onion around 4 or 5 raw asparagus spears.
Return water to boiling; add asparagus bundles.
Reduce heat; cover and simmer for 4 to 8 minutes or until crisp-tender.