All-Purpose Vegetable Medley

What you will need:
6 asparagus spears, cut into 1/4" pieces
1/4 white onion, diced
1 medium carrot, thinly sliced
1/4 red bell pepper, small cubed
2C baby spinach leaves (fresh)
2 medium cloves of garlic
1 - 1 1/2C vegetable stock
1/4C dry white wine
1/2tsp caraway seed
Salt and pepper

What you will do:

Cut all your vegetables.  Place all vegetables (except spinach) and garlic into a large preheated saucepan on medium-high heat.  Season lightly with salt and pepper.  Add 1/2 of your liquid (stock and wine), stir, and lid the pan.  Let the vegetables cook until they stop steaming.  Add the rest of the liquid and repeat.  At this point, all of the liquid should be gone and the vegetables should be fork tender.  Add the fresh spinach and allow to wilt a bit (about a minute).

Serve with your choice of protein (they are great on broiled fish) or mix into pasta.