Um...well, the pan WAS full and I HAD just pulled it out minutes before. Yes, they are that yummy and yes, I'm ashamed (proud) to admit the family did stand around the pan grabbing broccoli and popping them in their mouths. How barbaric!
I, personally, do not care for asparagus. However, roast those little spears and I'm there burning my fingers. Who can wait for a fork? Not I! I can't explain it, but roasting is the way to go. (it's also easy and we all know easy in cooking is a welcomed thing!)
Clean your raw veggies and prep them for cooking. Drizzle a little olive oil over them and add some salt and pepper. You can add a little fresh minced garlic, or garlic powder...a dash of red pepper flakes or any other seasoning that floats your boat. Usually, I stick to the basics. Spread them out on a pan and pop them in the oven. I generally roast my veggies between 350 and 400 degrees. Why the range? Well, I make it work with whatever else I am cooking. If there is nothing in the oven, I turn it to 400. Then roast them for 10-20 minutes, depending on the size of veggie and the temp of the oven. You want the veggies to get a little brown.
That's a good thing. I promise!!
Be prepared to always roast your veggies. My whole family gets disappointed now if I serve steamed veggies!
NOW, about that contest!!!!
Check out Leslie Loves Veggies. (just click on the name) She's having a giveaway for a cookbook called "You Won't Believe It's Gluten Free". Then take the time to look around over there. She has tons of reviews and several contests in the works. Good luck!