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Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

3 or 4 TBS Butter

2 or 3 Fingers Thick of Fresh Thyme, Tied in a Bundle (You can use a thin sprig to tie the rest together, or unbleached natural string).

1 Pound Thin Asparagus, Snap off End & Break each piece in half.

1 Medium Sweet Red Belle Pepper, Julienned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

Salt & Pepper to taste

Dash of Nutmeg

Place Butter and Thyme in a large heavy skillet on a low temp. Slowly melt the Butter. Stir around allowing Thyme to infuse the Butter for a bout 5 or 7 1/2 minutes. Careful the temp doesn’t get to high and you scorch the Butter.

Now add the rest of the ingredients and sauté as you mix it all together. Sauté just 3 to 5 minutes, I love my Veggies crispy!

 

Serve with (Pretzel Crusted Pork Stuffed with Cranberry & Dates) and (Scalloped Sweet Potato with Swiss & Gruyere).

 

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