Vegetable Bundles

Ingredients

• 4  asparagus 
• 1 cup chicken stock see 
• 1 clove garlic chopped
• 4 servings kosher salt and pepper black freshly ground
• 1  lemon zest juiced
• 4  long sprigs oregano fresh
• 8  string beans 
• 4  long sprigs thyme fresh
• 2 tablespoons butter unsalted
• 1 cup white wine 
• 1 medium baby squash yellow cut into quarters lengthwise
• 1 medium zucchini cut into ribbons

Equipment

• frying pan
• sauce pan

Directions

1. In a medium saucepan over medium heat, melt the butter.
2. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
3. While the broth is cooking, layer 2 zucchini ribbons vertically.
4. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally.
5. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients.
6. Add each bundle gently to the pan with the broth.
7. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.