Steam the broccoli and set aside covered in a warm place. Then begin steaming
the asparagus until fork tender, remove from heat and keep warm.
While the broccoli and asparagus
are steaming, heat the olive oil and butter in a large skillet over medium heat.. Saute the onion until translucent and add the carrots. When the carrots begin to soften, add the red bell pepper
, parsley and tarragon
and continue cooking until the bell pepper is tender. Fold in green beans
. Season with cayenne pepper
Arrange asparagus and broccoli
on serving dish and spoon rest of vegetable mixture over.