Follow this cooking guide on how to shop for, prepare, and cook these top 5 fresh vegetables:
Asparagus
Purchase: Look for sturdy, non-flimsy stems; fresh asparagus should snap when bent.
Prep: Trim off the stem ends and use a vegetable peeler to shave off the woody pieces.
Microwave: Place asparagus in a glass baking dish and add 1/4 cup water and 1 teaspoon extra-virgin olive oil and cover. Microwave on high until tender for about 2 1/2 minutes.
Grill: Preheat grill. Lightly oil the rack and place asparagus directly over medium heat and cook until browned, turning occasionally, for about 5 1/2 minutes.
Roast: Preheat oven to 475°F. Spread asparagus on a baking sheet in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until browned, for about 9 1/2 minutes.
Broccoli
Purchase: Look for sturdy, dark-green spears with tight buds, with no yellowing.
Prep: Cut off florets. Cut stalks in half lengthwise and then, into 1 inch thick half-moons.
Microwave: Place stems and florets in a glass baking dish. Cover tightly and microwave on high until tender, for about 3 1/2 minutes.
Roast: Preheat oven to 475°F. Spread on a baking sheet in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning halfway through cooking, until tender and browned, about 9 1/2 minutes.
Steam: Place stems in a steamer basket with 2 inches of water and 1 tablespoon lemon juice over a large pot set on high heat. Cover and steam for about 1 1/2 minutes. Add florets and cover, allowing them to steam until tender, for about 4 1/2 minutes.
Carrots
Purchase: Look for orange, firm spears without any skin spots; preferably with greens still attached.
Prep: Peel and cut off greens.
Microwave: Cut carrots into 1/8 inch thick rounds. Place in a large glass baking dish and add 1/4 cup broth. Cover and microwave on high until tender, for about 2 1/2 minutes.
Roast: Preheat oven to 475°F. Cut carrots in half lengthwise, then slice into 1 1/2 inch pieces. Spread on a baking sheet in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning halfway through cooking, until slightly browned, for about 14 1/2 minutes.
Sauté: Cut carrots into 1/8 inch thick rounds. Melt 1 tablespoon butter in a large skillet over medium heat. Add carrots, stir, and cook until tender, for about 3 1/2 minutes. Add 1 teaspoon sugar and stir until glazed.
Steam: Cut carrots into 1/8 inch thick rounds. Place in a steamer basket with 1 inch of water, over a large pot set on high heat. Cover and steam for about 3 1/2 minutes.
Green Beans
Purchase: Look for thin, firm beans.
Prep: Snip off stem ends.
Microwave: Place green beans in a glass baking dish. Add 1/4 cup broth. Cover and microwave on high for about 3 1/2 minutes.
Roast: Preheat oven to 475°F. Spread green beans on a baking sheet in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning halfway through cooking, until tender and beginning to brown, for about 9 1/2 minutes.
Sauté: Heat 2 teaspoons extra-virgin olive oil in a large skillet. Add green beans and cook, stirring continuously, for about 1 1/2 minutes.
Steam: Place green beans in a steamer basket over 1 inch of water in a large pot set over high heat. Cover and steam for about 4 1/2 minutes.
Peas
Purchase: Look for firm, bright pods without blotches and with the stem end still attached.
Prep: Cut open the pod, using the stem end as a tab.
Microwave: Place peas in a glass baking dish or microwave-safe bowl and add 2 tablespoons broth. Cover and microwave on high for about 1 1/2 minutes.
Sauté: Heat 2 teaspoons butter in a large skillet over medium heat. Add peas and cook, stirring often, until bright green, for about 2 1/2 minutes.
Steam: Place peas in a steamer basket over 1 inch of water in a large pot over high heat. Cover and steam for about 30 seconds.
