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Thursday, October 24, 2002

By Woodene Merriman

Microwaved fresh vegetables are superb.

Corn on the cob can be zapped, husks still on, and individually wrapped in waxed paper or plastic wrap, approximately 2 minutes for each ear. Do two to four at a time. If you need more, they can be zapping while you are eating the first ears. If you don't mind the last-minute mess at the dinner table, trying pulling the husks of each ear down to check the condition of the corn, closing it up and zapping, again for about 2 minutes per ear. The silk will pull off with the husks after microwaving.

For asparagus, break off the tough ends of each stalk, wash under running water and zap, covered, with only the water still clinging to the stalks as moisture. Alternate method: Break off tough ends, wash and cut the remaining asparagus stalks, on the diagonal, to 1 1/2-inch lengths. For 12 stalks, zap the thick pieces of asparagus, covered, for 1 1/2 minutes, add the tips and zap another 1 1/2 minutes. Add a pat of butter, salt as desired, let sit another minute, stir and serve. The asparagus will be bright green and slightly crunchy.

Use the microwave routinely for other vegetables, too, using only the water that clings to the vegetables when they are washed. Baby carrots seem sweeter, broccoli greener. Cover with plastic wrap or waxed paper, zap for about 3 minutes, and you'll have a vegetable side dish for two in no time.