Trim the vegetables following the instructions below. If you have a scale, weigh the vegetables after trimming: you should have 10 ounces trimmed asparagus, 10 ounces trimmed green beans, 12 ounces peeled and trimmed carrots, or 10 ounces total of a mix of all three trimmed vegetables. If you don't have a scale, spread the vegetables in a 10-inch straightsided saute pan to see if you have about the right amount; they should cover the bottom of the pan with a minimum of overlapping (a little bit is fine, as the vegetables will shrink as they cook).

Heat the olive oil and 2 teaspoons of the butter in a 10-inch straight-sided saute pan over medium-high heat. Be sure the pan you choose has a lid. When the milk solids in the butter are just beginning to turn a nutty brown, add the vegetables and salt and toss well with tongs. Arrange the vegetables in one layer (or as many as possible in one layer). Cook without stirring until the bottoms are nicely browned, 3 to 4 minutes. Toss and turn over, and cook for another 2 minutes. to lightly brown another side. Pour in the chicken broth, immediately cover the pan, and simmer until the liquid has almost completely evaporated, 2 to 3 minutes. Remove the pan from the heat, add the lemon juice, Dijon, and remaining 1 teaspoon butter and toss to combine well with the vegetables, scraping any browned bits from the bottom of the pan with a heatproof spatula or wooden spoon. Serve right away as individual servings or pour and scrape the contents of the pan onto a small platter and serve family style.

Carrots : Trim the tops and tails and peel the carrots. Cut them in half crosswise and then cut the thicker end in half lengthwise to get pieces of about the same width, no more than 3/4 inch (the length can vary)

Asparagus: Cut off the tough ends so that all the spears are about 6 to 7 inches long.

Green beans: Cut away any brown spots. Trim off the stem end (and the tail end, if wilted).

Add: 3 medium shallots, peeled and halved. Put them in the pan with the vegetables at the start, and do not remove.

Add: 2 or 3 sprigs fresh thyme and rosemary, tied together in a little bundle. Put the bundle in with the vegetables at the start and remove just before adding the Dijon and lemon juice.

Substitute: 1 teaspoon balsamic vinegar and 1 tablespoon orange juice for the Dijon and lemon juice.