1.Bust out your steamer. Begin by bringing 2 cups (16 oz) of water to a boil over a high heat. Once the water begins to boil, close the steamer to allow its internal temperature to build.
2.Add the vegetables. After the steamer has been covered for a minute. Keep them in separate groups; this will make them easier to remove when they finish, as each one cooks at a different time.
Asparagus: 5 to 8 minutes
Broccoli: stalks for 7 minutes, florets for 5
Cauliflower: stalks for 7 minutes, florets for 5 (whole head 15-25 minutes)
Spinach: 2 to 3 minutes
Green beans: 4 to 6 minutes
Potatoes, cubed: 10 to 15 minutes
Carrots: 10 to 15 minutes, depending on size
Corn on the cob: 8 to 10 minutes
3. After a minute and a half, prick all the vegetables with a knife to test them. The green ones should be closer to done than the others. If they seem ready, the steaming is done!
4.Remove the green vegetables. If you are working with potatoes, carrots, or corn, you may need more time. Whenever your vegetables are done, place them onto a tray lined with paper towels to drain.