1 large carrot, peeled
Small fresh green beans stem trimmed
or use
pencil sized asparagus tips trimmed to 4-inch lengths
Butter, melted
Salt and pepper
Cut small notches lengthwise 4-inch around the carrot with a knife or zester. Slice the carrot 1/2-inch thick. Remove centers of each notched carrot slice making a ring. (if the ring breaks they are still useable, just place them seam side down on the plate).
Put green beans or asparagus tips inside carrot rings for a vegetable garnish. Steam until tender crisp, drain then drizzle with butter, add salt and pepper.
Serve one green bean or asparagus wrapped in carrot rings on each plate.