Steamed vegetables in sesame oil with chili

Ingredients:

• 3 carrots, peeled and cut diagonally into 1cm thick pieces.
• 8 asparagus stalks, cut into 5cm pieces.
• A quarter of a head of cauliflower, cut into 2.5 cm florets.
• A quarter of a head of broccoli, cut into 2.5 cm florets.
• 1 tbsp sesame oil with chili pepper
• 1 teaspoon olive oil
• 2 cloves garlic, chopped
• 1/4 tsp red pepper flakes
• Juice of half a lemon
• Special equipment: metal steaming basket

Preparation:

1. Fill a large saucepan with 2 inches of water and bring to a boil over medium heat. Place the carrots, asparagus, cauliflower, and broccoli in a metal steamer basket, set it in the saucepan, and cover with a lid. Steam the vegetables until slightly tender but still crisp, 5-6 minutes.
2. While the vegetables are cooking, heat a small skillet over medium heat. Add the chili-seame oil, olive oil, garlic, and pepper flakes and cook for 1 minute.
3. Transfer the cooked vegetables to a bowl. Drizzle with hot oil, drizzle with lemon juice, and season with salt and pepper to taste. Toss to coat evenly. Serve immediately.