Raise your vegetable game by avoiding these simple mistakes
Asparagus is expensive, so it should always be treated with respect. Firstly, choose your asparagus carefully; too thin, and you'll run the risk of overcooking it – but too thick, and it'll be too woody and fibrous.
Broccoli can go from a vibrant veggie with a hint of crunch to a grey-green gloop in a matter of minutes, losing valuable nutrients along the way. Chopping the florets too small is a major culprit, loosening the tiny buds (the little green bits) and resulting in a mushy mess
For the tastiest asparagus ever, snap off the ends of the spears, trim them with a knife to neaten up the edges, then steam for up to five minutes, depending on the size of your spears (test them with a skewer to make sure they're perfectly tender).
The best way is to shred the cabbage finely, pack it into a saucepan with some sea salt, pour over some boiling water, and leave on a high heat for a few minutes. Much as we love a bowl of buttery cabbage with lots of black pepper, this leafy green is more versatile than you may think.
It's pretty hard to overcook an onion, but undercooked onions are never a good thing. The cooking process brings out an onion's natural sweetness as it begins to caramelise, so don't try to cut corners here!
Look for small, vibrantly green sprouts (if you can find them on the stalk, they'll keep much better) and remove any tired-looking outer leaves. Allow five to eight minutes for your sprouts to steam, depending on their size.
Often overcooked, soggy and under-seasoned, cabbage's reputation has suffered over the years, but it can be incredibly tasty. Choosing the wrong cabbage in the first place is often the first mistake – it needs to be so fresh that the leaves squeak as you remove the core