1. Bring a large pot of water to a boil over high heat. Cut carrots and peppers into thin strips. Larger spears of asparagus may be cut length-wise if desired.
2. To blanch vegetables for best color and texture, add carrots to boiling water and cook for 30 seconds. Add beans, cooking for 30 seconds more, and drop in asparagus for 30 seconds and immediately drain and transfer to ice bath to chill. Strain and drain well, blotting dry with paper towels, and reserve until needed.
3. Preheat oven to 425°F. In large bowl, stir together oil, mustard, thyme and salt & pepper until combined. Add in blanched vegetables and peppers and toss to coat well. Lay out halved bacon strips and top with vegetable mixture laid out perpendicular to bacon strips. Wrap bacon tightly around vegetables and place seam side down on lightly sprayed or greased rimmed baking pan.
4. Bake for 18-20 minutes or until bacon has begun to crisp and vegetables are tender. Serve warm or at room temperature shortly after cooking.
Brighten up the flavor of your bundles with a fresh squeeze of lemon or orange over vegetable bundles right before serving! No fresh thyme? Try a ½ teaspoon of ground coriander!