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Steamed vegetables are pretty. Steaming retains their texture and color. It preserves their nutrients. And, done right, steamed vegetables taste wonderful.

While steaming is a popular method for delicate vegetables, it works well for most varieties. Many quality cooking utensil sets include a colander which fits inside another pan, much like a double boiler. While many cooks find this useful for pasta, it works wonderfully for steaming vegetables as well. If you do not have such a setup, a collapsible steamer basket and a saucepan will do the trick.

The cooking method is simple. Place your vegetables in your steamer basket or colander over gently boiling water, cover, and cook until the vegetables are tender. While simple to prepare, some people find steamed vegetables blas. This is because you cannot season them while they cook. However, tossing steamed vegetables with a simple dressing after cooking creates a tasty dish.

Green Beans In A Light Butter-Herb Sauce (serves 4)

12 ounces whole young green beans

1/4 cup melted butter

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried dill weed

1/2 teaspoon Kosher salt

2 teaspoons dried parsley

1/2 teaspoon freshly ground black pepper

Place steamer basket or colander in a large pot. Add enough water to barely reach the basket's bottom. Bring the water to a boil over high heat. Add the green beans and cover. Reduce heat to medium-high. Steam about 8 minutes, stirring once or twice, until beans turn bright green and are tender.

Meanwhile combine remaining ingredients in a medium bowl. Add cooked green beans and toss to coat evenly. Serve.

Asparagus With Toasted Almonds in Browned Butter (serves 4)

1 1/2 pounds asparagus (with 1/2- inch diameter stalks)

1/4 cup butter

1/4 cup sliced almonds

Wash asparagus. Trim by grasping the middle of the stalk in one hand. Place your other hand about 1 inch from the bottom. Bend. Asparagus will break naturally where the woody stem begins.

Prepare your steamer basket as described in the bean recipe. Add the asparagus and cover. Reduce heat to medium-high. Steam about 5 minutes, until asparagus bends slightly when picked up.

Meanwhile melt butter over medium-high heat in a small frypan. Stir in almonds. Cook, stirring constantly, until almonds become fragrant and start to brown. (Caution: the almonds will continue to cook in the butter when removed from the heat.)

Using tongs, place asparagus on a serving platter. Top with browned butter and almonds. Serve.

Steamed Cauliflower With Cheddar-Mustard Cream Sauce (serves 4)

1 medium head cauliflower (about 2 pounds)

1 cup heavy cream

4 ounces shredded cheddar cheese

1 Tablespoon whole grain mustard

pinch cayenne pepper

salt and ground black pepper to taste

Remove leaves and core from cauliflower. Cut the florets from the inner stem. Cut each floret in half or quarter so individual pieces are about 1-inch square.

Prepare your steamer basket as described in the bean recipe. Add the cauliflower and cover. Reduce heat to medium-high. Steam about 7 minutes, until tender but firm.

Meanwhile, place cream in small saucepan or preheated double boiler. Bring to a simmer over medium heat. When the cream steams and starts to bubble around the edges, turn off the heat. Add the cheese, mustard and cayenne pepper. Whisk until smooth. Season with salt and pepper to taste.

Place steamed cauliflower in a medium large bowl. Pour cheese sauce over the top. Toss gently. Serve.

Steamed vegetables do not have to be boring. In fact, once you learn how good they can be, you may never want them prepared any other way.

Learn more about this author, Lerrina Collins.
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