Colorful Vegetable Saute

• 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

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

butter, vegetable oil, fresh green beans, fresh fennel, red bell peppers, onions, garlic, salt, basil, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888897 (may not work)