Steamed Asparagus (Printable Version)
Bright steamed asparagus, tender-crisp, seasoned with olive oil, lemon, salt and pepper — ready in minutes.
# Ingredient List:
→ Vegetables
01 - 1 pound fresh asparagus, ends trimmed
→ Seasonings
02 - 1/2 teaspoon sea salt, to taste
03 - 1/4 teaspoon freshly ground black pepper, to taste
04 - 1 tablespoon extra virgin olive oil or melted butter (optional)
05 - 1 tablespoon fresh lemon juice (optional)
# How to Make:
01 - Rinse asparagus thoroughly and trim off tough ends. For thick stalks, optionally peel the lower third for a more delicate texture.
02 - Fill a large pot with approximately 1 inch of water. Bring to a boil. Insert a steamer basket, ensuring the base does not touch the boiling water.
03 - Arrange asparagus spears in a single layer in the steamer basket. Cover and steam for 4 to 6 minutes, until vibrant green and barely tender when tested with a fork.
04 - Immediately transfer asparagus to a serving dish to halt cooking. Season with salt and black pepper, and drizzle with olive oil or melted butter and lemon juice if desired. Serve at once.
# Expert Tips:
01 -
- Steamed asparagus comes together so effortlessly sometimes I make it even when I’m too tired to cook anything else.
- It has a way of feeling elegant and refreshing at the table and always gets devoured no matter the company.
02 -
- Leaving the asparagus in the steamer for even a minute too long leads to sad, olive-green stalks and lackluster flavor.
- Swapping the ice bath step when making a salad keeps every spear vibrant and perfectly crisp.
03 -
- If you find thicker asparagus, peel the bottom third to keep every bite tender — this trick changed my mind about jumbo spears.
- Letting the seasonings hit while hot makes all the difference in taste and texture.