Ingredients:

Instructions:

In 5- to 6-quart sauce pot, place 1 inch water and steamer basket; heat to boiling on high. Remove leaves and center of core from cauliflower.
Place cauliflower, core side down, in steamer basket. Cover sauce pot with tight-fitting lid. Cook on medium 10 minutes or until cauliflower is fork-tender.
Meanwhile, in food processor with knife blade attached, pulse tomatoes, lemon juice, parsley, and 1/8 teaspoon ground black pepper until coarsely chopped, about 15 seconds.
To serve, place 1 cup portion onto plate and spoon 1-2 tbsp tomato relish over cauliflower.
Portion the rest of the cauliflower into individual containers the same way and store in refrigerator until ready to eat. To serve, remove from refrigerator and heat for 1-2 minutes or until heated through.

Instructions:

Rinse asparagus & break off any tough, white bottoms.

Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal.

Fill medium sized pan half way with water and bring to a boil.

Add the asparagus and reduce heat slightly to a simmer.

Parboil the asparagus for exactly 2 minutes.

Drain hot water.

While asparagus is still hot, measure out 1 cup and toss them in a bowl with the lemon juice and zest and add pepper to taste.

Serve warm or at room temperature.