Preparing garden-fresh or store-bought vegetables doesn’t need to be a chore. With a few shortcuts, fixing asparagus, cauliflower or broccoli is an easy kitchen task that does not take a lot of work.

Asparagus Breaks Typical Rules

Asparagus is an edible member of the lily family and comes in several different varieties. Green and purple asparagus are available in most areas; in Europe, white asparagus is popular.

Praised for its medicinal powers and once considered an aphrodisiac, asparagus is considered a cure for rheumatism and a natural remedy for blood clotting. A single serving provides 60% of the USRDA for Folic Acid, and the veggie is a bountiful source of antioxidants.

When shopping for fresh asparagus, look for crisp, firm, green spears. This vegetable breaks traditional food rules. Thick stalks are not an indication of old, tough vegetables. Look for thick spears and you’ll be rewarded.

While grilled asparagus is popular, boiling until tender and crisp is a snap. Simply trim ends and lay the spears in a large skillet with two inches of water. Bring to a boil, reduce heat and cook uncovered for 5 to 7 minutes.

If you prefer steamed asparagus, an easy preparation method is to place the trimmed stalks in a large coffee pot, allowing the water to heat the asparagus tips.

Broccoli

Broccoli is a relative of cabbage and was developed by horticulturalists from the cabbage flower. An Italian favorite, the vegetable was first introduced to the United States by Thomas Jefferson, who planted it in the garden at Monticello. About 100 years later, broccoli became a favored vegetable in American kitchens.