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Total Time: 20 minutes, Serves: 1 3 Baby Golden Beets 3 Baby Red Beets 3 Baby Carrots With Tops 1 Bunch Medium Asparagus 1 Sprig Fresh Thyme 1 tbsp. Kosher Salt 1 tbsp. Black Pepper 2 tbsp. Unsalted Butter 1/4 c. White Wine Peel all vegetables and separate the two types of beets from the carrots and asparagus to keep the beets from ‘bleeding’ all over the other vegetables. Pluck thyme leaves off stem and reserve. Heat two saute pans and saute vegetables in butter until nicely browned. Add thyme leaves, salt and pepper and deglaze the pan with white wine. |
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