Cut notches around the carrot lengthwise with a sharp knife; slice crosswise into about 1-inch rounds.
Ream out the center of each carrot round, being careful not to break the ring
If it breaks, don't worry; they are still useable; when serving, just place them seam side down on the plate.
If using green beans, leave them whole, cut stem ends off at an angle.
If using pencil sized asparagus, cut them 4 inches long, stem ends cut at an angle.
Thread beans. or asparagus, through the carrot ring (usually 2 to 4 beans or asparagus will fit into a ring).
Use a double boiler and steam them until tender crisp.
Carefully and gently remove them from the steamer and toss with salt, pepper and butter.
Serve one on each plate with the main entrée.
