The neat thing about this meal is I cooked it with three different appliances; and if you REALLY want to jazz things up, fire up the broiler and toast some ham and cheese on French bread to make it four. If you don’t have a Nuwave, just experiment with what you do have. Between your microwave, your broiler, your oven, and your stove top, you can manage. For instance, you could set up a steamer on your stove top for the asparagus, while you put your broccoli in the microwave.


1 medium to large head of broccoli, trimmed into bite size pieces
1 pound slender asparagus spears, woody stem ends removed
1 punch fresh spinach, cleaned of stems and triple rinsed
4 cloves of garlic, minced
olive oil
salt and pepper
ham, cheese, and slices of French bread optional


Place asparagus spears in a large bowl, and drizzle with a bit of olive oil; sprinkle with a little salt and pepper to taste. Toss to coat evenly. I placed my spears on the 4″ rack of my Nuwave oven and set the timer to 6 minutes. If you don’t have a Nuwave, you can run them under the broiler for a couple of minutes or microwave in a covered container with a few spoons of water for  3 or 4 minutes.

I microwaved my broccoli in a covered container with just a splash of water just into barely tender.

Meanwhile, add a bit of olive oil to a large skillet over medium heat and cook garlic for a couple of minutes; add the spinach in small batches tossing continuously. Within a couple of minutes, the spinach reduces to half the volume; it’s ready to serve.

While all that was going on, I topped some French bread pieces with thinly sliced ham and topped that with Mozzarella cheese; I ran than under the broiler until bubbly and beginning to brown.

Serve all at once.