For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
You Use It Every Day. But Can You Make It Cook? - New York Times