Asparagus, Squash & Red Pepper Saute

2 medium sweet red peppers, julienned • 2 medium yellow summer squash, halved lengthwise and cut into ¹ ₄-in. slices • 6 oz. fresh asparagus, trimmed and cut into 1¹ ₂-in. pieces • ¹ ₄ cup white wine or vegetable broth • 4¹ ₂ tsp. olive oil • ¹ ₄ tsp. salt •

¹ ₄ tsp. pepper • In a large skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper. Makes 4 servings.

—Deirdre Cox, Kansas City, MO