Vegetable Discussion Thread (Caution: It's Steamy in Here)

My favorite way of consuming avocado is not unlike sashimi: sliced into 1/4 inch-thick slivers and dipped in soysauce with a bit of wasabi. I heard mayonaise + soysauce is good for accomplimenting avocado, but to me that sounds a little too rich and high in cholesterol for my taste. I stick to mayonaise + soysauce for using as sauce on steamed / flash boiled broccoli and asparagus.

As a general rule for veggies, I cook them a variety of ways, but I usually stick to one rule is that the condiments that go with them be homemade. Dressings, dipping sauces like the aforementioned soysauce + wasabi / mayonaise combo, etc.

Jam it back in, in the dark.