|Asparagus/Chopped broccoli||2 Cup (32 tbs), bias-sliced 1 inch thick|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Fines herbes||1⁄2 Teaspoon|
|Sliced zucchini||1⁄2 Cup (8 tbs), halved|
|Evaporated milk||12 Ounce (1 Can)|
|Skim milk||1 Cup (16 tbs)|
In a large saucepan stir together asparagus or broccoli, carrot, water, onion, salt, fines herbes, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in zucchini. Cook, covered, about 2 minutes more or till just tender.
Stir together 2 tablespoons of the evaporated milk and the cornstarch. Stir into vegetable mixture. Stir in remaining evaporated milk and skim milk. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.