1 head broccoli, cut into florets
1 pound fresh asparagus, tough ends snapped off or sliced off
1 tablespoon olive oil
1 tablespoon butter
1 red onion minced
2 carrots, peeled and sliced julienne
1 red bell pepper, stems and seeds removed and sliced julienne
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
1 pound green beans, blanched
1 teaspoon cayenne pepper
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