**Here are 3 different vegetables that you can enjoy this week.  I’m sure you already make asparagus, zucchini and spinach for your family—I’d love to hear your favorite ways to prepare them.  I like to keep it simple so the real flavor of the main ingredient shines through.

Asparagus Saute:

*Thoroughly wash and break the end off each spear of asparagus (if you bend an asparagus spear near it’s end, it will break off just before the toughest part---then discard the end).  If the asparagus spears are large, slightly peel with a sharp knife to make the spears more tender.

*Heat a drizzle of olive oil and a pat or two of butter in a shallow pan.

*Place trimmed and cleaned asparagus into the pan and sauté until crisp-tender

*Season with kosher salt (and a bit of lemon juice if desired) to taste

Roasted Asparagus:

*Clean and trim asparagus according to the directions above.

*Place spears on a cooking sheet that has been sprayed with PAM

*Splash lightly with olive oil and kosher salt

*Bake at 400 degrees for 7 to 8 minutes or until crisp-tender

Zucchini Stir-fry:  (pictured above)

1 small sweet onion-peeled and cut into thin strips

4-6 small zucchini-washed and sliced very thinly (peel if you want to but it is not necessary).  I use a mandoline (a hand-held slicer that allows you to make paper-thin slices) in order to slice them very thin.

4-5 stalks of broccolini (very young and tender broccoli) washed and trimmed, then chopped into small sections

*In a sauté pan, heat approximately 3 T. olive oil and one pat of butter.  Place vegetables into the oil mixture and allow to sauté until crisp-tender.  Turn the vegetables often with heat-safe tongs.

*Season to taste with salt, pepper, fresh herbs of your choice or even some freshly grated parmesiano-reggiano cheese.

Spinach Saute:

½ sweet onion, finely chopped

1 large bag or 1 large container of fresh baby spinach

2-3 Tablespoons of sour cream (use fat free or low fat if you wish—or omit the sour cream.

*In a sauté pan, heat approximately 3 T. olive oil and one pat of butter (if

desired). 

*Add chopped onion to the oil and sauté until onions are translucent and beginning to caramelize.

*Place washed and dried fresh spinach on top of onions-turning spinach often.

The spinach will reduce in volume.  Cook until spinach is cooked down but before it gets slimy. 

*Turn heat off and stir in  sour cream (if you are using).  

*Season to taste with salt and pepper.  Red hot pepper flakes are also good in this dish.