President Obama Winter Vegetables Medley

Asparagus

Step 1: Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper.

Step 2: Lay flat in a large heavy bottomed sauté pan and cook until lightly browned.

Step 3: Using tongs, rotate the asparagus to brown other sides, usually 2 or 3 minutes per side.

Step 4: The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.

Carrots

Step 5: Bring 3 qt salted water to a boil.

Step 6: Add carrots to water and cook until folk tender.

Step 7: Drain the water from the pot and toss in 1 ounce of butter and zest of orange and mix until carrots are coated.

Step 8: Season with pinch of salt and pepper.

Step 9: Keep warm until ready to serve.

Brussel sprouts

Step 10: Preheat a heavy bottom sauté pan.

Step 11: Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan.

Step 12: If sprouts are too big, you can cut them in half. Keep warm until ready to serve.

Yellow wax beans

Step 13: Bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness.

Step 14: Remove from water and toss with 1 ounce of butter and season with salt and pepper.

Step 15: Combine all cooked vegetables and serve.