Peel and chop the onion and garlic into bite-sized pieces (not too small)

Then, rinse and chop the asparagus into about 1 1/2 to 2-inch pieces. Also, cut the broccoli florets into bite-sized pieces.

Heat the olive oil in a large skillet or pan over low to medium heat. Add the chopped onion and let it cook slowly for about 6–8 minutes, stirring occasionally, until soft and lightly golden. This step builds a lot of flavor.

Once the onions are ready, add the garlic and cook for about 30 seconds, just until fragrant.

Next, add the broccoli and asparagus straight into the pan. Sprinkle in the coriander, smoked paprika, turmeric, cayenne, and oregano. Give everything a good stir so the vegetables are nicely coated in the spices.

Cover the pan with a lid and let the veggies cook for about 5-6 minutes. This helps them steam and soften while still keeping a little bite.

Uncover the pan, season with salt and black pepper, and give it one more stir. If you prefer your veggies slightly browned, let them cook uncovered for an additional minute or two over medium-high heat. Then remove this dish from the stove.

This healthy vegetable saute can be served garnished with some chopped fresh parsley and some red pepper flakes.