Bake, saute or steam: To cook fresh vegetables, you do not need elaborate recipes to achieve great taste. Cooking asparagus as well as other fresh vegetables with simple, basic methods, is a great way to boost your nutrition as well as vitamin intake. With a few basics under your belt, fresh vegetables will make great side dishes that can be prepared quickly and tastefully.
Oven Roasted Asparagus
Step 1
Preheat the oven to 450 degrees. Place the fresh asparagus in a colander and wash it thoroughly with cool water. Remove the spears from the colander and place them on a clean towel and dry them thoroughly.
Step 2
Trim the thick ends off each asparagus spear. By hand, you will bend the stalk so it breaks at its natural separation point, which is between the coarse stem and the enjoyable part of the spear. Discard the coarse ends.
Step 3
Spray the baking tray with olive oil and arrange the spears in a single layer across the tray. Lightly mist the asparagus spears with olive oil and dust with sea salt.
Step 4
Place the tray with the prepared asparagus in the oven. You will bake it for approximately 20 minutes, or until the spears are bright green and crisp.
Step 5
Remove the asparagus from the oven and allow it to sit and cool for a few minutes. Remove the asparagus spears from the tray and serve with a fresh lemon slice.
Sauteed Broccoli
Step 1
Trim the broccoli crowns off the stems and separate the florets into bite-size pieces.
Step 2
Place the florets in a colander and wash them thoroughly in cool water. Remove the florets from the colander and dry them thoroughly.
Step 3
Warm up a skillet on medium high heat and add 1/4 cup of water to the skillet. Once the water begins to slowly boil, toss the broccoli florets in the skillet. Place a lid on the skillet and steam the broccoli for approximately 5 minutes. Remove the skillet from the cooktop and drain the water from the skillet and return the skillet to the stove top on medium-high heat.
Step 4
Add 1 tbsp. each of olive oil and minced garlic to the skillet with the trimmed broccoli florets. Saute the broccoli over medium-high heat for approximately 5 minutes.
Step 5
Remove the sauteed broccoli from the pan and sprinkle the cooked florets with sea salt. Serve them immediately as a tasty side dish.
Steamed Vegetables and Asparagus
Step 1
Fill a large pot with fresh water and insert a steaming basket into the pot. Tightly cover the pot with its lid and place it on your cooktop. Turn the stove temperature to high so the water begins to boil.
Step 2
As you wait for the water to boil, begin prepping your vegetables. Begin by washing and drying the vegetables you will be steaming.
Step 3
On a cutting board and with a sharp knife, trim your vegetables into bite-size pieces and discard the inedible parts. If it is asparagus you are steaming, remember to trim the thick ends off each asparagus spear. By hand, you will bend the stalk so it breaks at its natural separation point, which is between the coarse stem and the enjoyable part of the spear. Discard the coarse ends.
Step 4
Once your water begins to rapidly boil, carefully uncover the pot and toss the washed and trimmed vegetables or asparagus spears in the steaming basket. Recover the pot and lower the temperature of the cooktop to low. Most vegetables will steam in less than 10 minutes. If you are teaming asparagus, they should steam in approximately 5 to 7 minutes, depending on the thickness of the spears. Steamed vegetables are ready when they are bright in color.
Step 5
Turn the cook top off and carefully remove the steamed vegetables or asparagus from the steaming basket and pot. Serve the vegetables immediately, at room temperature or cool, on top of a salad.
Tips and Warnings
- When buying asparagus, make sure the ends are closed and the stalks are firm. Choose asparagus that is a cool green shade, with stalks that look fresh and hydrated. To prevent overcooking, always keep your eyes on vegetables when they are cooking. Always remove vegetables from the oven when they are bright in color and firm.
- Asparagus is available in different widths. The thicker stalks will require longer baking time. To prevent over salting, add a small amount before cooking. Adjust seasonings accordingly after vegetables are cooked.
Things You'll Need
- Fresh asparagus, about 1 lb.
- Colander or strainer
- Olive oil spray
- 1 fresh lemon
- Sea salt, to taste
- Baking tray
- Fresh Broccoli, about 1 lb.
- Large skillet and lid
- Chopped garlic
- Olive oil, 1 tbsp.
- Sea salt, to taste
- Fresh asparagus, or fresh vegetable of your choice, about 1 lb.
- Cutting board
- Sharp chef's knife
- Large pot with lid
- Steaming basket
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