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1
Preheat grill or large heavy bottom saute pan.
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2
Rub 2 ounces of olive oil on asparagus and season with pinch of salt and pepper.
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3
Lay flat on grill or saute pan until lightly browned.
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4
Using long fork or tongs, rotate the asparagus to brown other sides.
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5
Usually 2 or 3 minutes per side.
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6
The asparagus is done when you can use a fork to cut through.
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7
Do not overcook, this will cause asparagus to become stringy.
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8
Keep warm until ready to serve.
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9
Bring 3 quarts salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot.
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10
Drain the water from the pot and toss 1 ounce butter and zest of orange and mix until carrots are coated.
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11
Season with pinch of salt and enjoy.
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12
Keep warm until ready to serve.
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13
For fresh brussel sprouts, bring 3 quarts salted water to a boil, cut into the stem of the sprout with a paring knife to create an X on the bottom, this will allow the stem to cook more evenly.
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14
Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife.
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15
Preheat a heavy bottom saute while the sprouts are cooking.
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16
Remove sprouts from water and allow all water to drain completely.
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17
Add 2 ounces oil to saute pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan.
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18
If sprouts are too big, you can cut them in half, keep warm until ready to serve.
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19
For frozen brussel sprouts, bring 3 quarts salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out.
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20
Remove from water and saute as above.
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21
Bring 3 quarts salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness.
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22
Remove from water and toss with 1 ounce butter and season with salt and pepper.
