Rinse carrots and drain. Place in round microwave-proof casserole; cover, and cook on high for 3-4 minutes. In the meantime, scrub potatoes and cut into bite-sized cubes. Sprinkle potatoes over carrots, pushing vegetables toward the outer edge of the casserole where they will cook better. Microwave an additional 3-4 minutes. While potatoes and carrots are cooking, wash asparagus or broccoli and break or cut into bite-sized pieces, reserving tender asparagus tips separately. Add asparagus or broccoli to the center of the casserole and lay the tips on top. Microwave another 3-4 minutes, or until vegetables are done to your liking. Remember not to add any liquid--only the water that clings to the rinsed vegetables is necessary. When vegetables are done, allow them to "steam" in the covered casserole for a minute or two, then remove from microwave and pour your favorite Caesar dressing over them. (My choice is a Creamy Parmesan Peppercorn Caesar.) Toss gently, then shake on the pepper and a generous sprinkle of freshly grated Parmesan cheese. If you want to add a little color, you might garnish with some pimiento and sliced black olives. Serve warm.

BUTTERNUT CRUNCH CASSEROLE

CAULIFLOWER CASSEROLE

A good friend of mine, Janet, gave me this recipe last week. I still haven't made it, but she's made it several times and I can tell you it's quite delicious.