Spring Vegetable Bundles - cooking recipe

Ingredients

4 -6 green onions (get as long as tops as possible)
1 lb thin asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
2 medium carrots, julienned
12 fresh thyme sprigs
1 1/3 cups white wine or 1 cup chicken broth
3 tablespoons butter (no substitutes)

Preparation

Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
Note: Use asparagus spears that are 1/4 inch in diameter. Larger spears should be cut lengthwise.
Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
*I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.