Add the avocado oil to a large (10 to 12 inch) cast iron skillet and heat to medium-high. Allow the skillet to warm up completely before adding the hearty vegetables (if you’re following this exact recipe, that’s the carrots and the onion). Stir well until coated with oil, then cover the skillet and allow them to cook for a few minutes, until they begin to soften up.

Add the less hearty vegetables (zucchini, broccoli, cabbage, asparagus) and stir well. Season the vegetables with sea salt and cover the skillet.

Cook, stirring occasionally, until much liquid has seeped out of the vegetables and they have reached your desired level of done-ness, about 10 to 20 minutes total. 

If it appears at any point as though the vegetables are in a puddle of liquid, remove the lid and allow some liquid to burn off before covering again.

If using cast iron, use a metal spatula to get underneath the vegetables so that they don’t break apart and also preserve the golden-brown sear they’ll eventually get.

Allow the vegetables to sit for 2 minutes between stirring/flipping them to ensure they cook evenly. 

If at any point the vegetables become too dark or begin to burn, stir very well and lower the heat to medium for the remainder of the cooking process.