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1 lb. medium-thick asparagus, peeled and trimmed
1 to 2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lemon, cut into wedges
Fill water reservoir to MAX. Place the asparagus into two Steamer
Baskets. Cover, and steam until crisp-tender, about 10 minutes.
Transfer asparagus to a heated serving dish, drizzle with the olive oil,
and season with salt and pepper to taste. Garnish with lemon and
serve immediately.
Cook’s Note: You may nish the asparagus with the grated zest of a
small lemon, a Tablespoon of unsalted butter, and a teaspoon of minced
at-leaf parsley leaves, instead of the oil.
Serves 3 to 4
1/2 bunch broccoli, cut in large orets
1/2 bunch cauliower, cut in large orets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions
Fill water reservoir to MAX. Place the vegetables into two Steamer
Baskets. Cover, and steam until crisp-tender, about 10 minutes.
Transfer to a bowl and serve with the following dressing. May be served
warm or at room temperature
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