Steamed Asparagus is just about everyone’s favorite spring vegetable. It pairs with almost everything, so learning this recipe will come in handy no matter what you cook as an entree!
Whether you’re drizzling your asparagus with lemon juice and a scatter of salt, or deciding to go French and topping your asparagus with a velvety, rich Hollandaise sauce, this simple recipe will ensure it’s a side to remember. Asparagus is one of the most delicately flavored of the green vegetables, often making its appearance on supermarket shelves between February and June. As it’s so simple and delicate, cooking it to perfection is exactly what we need to do. Luckily, this recipe makes it pretty much foolproof.
The Secret To Perfectly Steamed Asparagus
It’s easy to make steamed asparagus and even easier to know when it’s done. That’s because when steamed asparagus is finished cooking, it turns a bright grass green.
For this recipe, we’ll be using a steam pot with holes in it that sits atop another large pot. The lower pot is filled with water, which will boil, and the ensuing steam will cook our asparagus. Ensure there is enough room in the pot below so the water doesn’t come into contact with the upper pot. The steam should rise and cook the food, not cook it with direct heat.
How Do I Store Leftovers?
You can cover leftover steamed asparagus and refrigerate it for 3 days. I do not suggest freezing it since it will negatively affect its texture.
Serving Suggestions
Serve this asparagus with Healthy Oven-Fried Chicken or a Beef and Noodle Casserole for a quick and easy-to-the-table feast! Since dinner’s going to be so fast, how about a Two-Layer Coconut Cake for dessert?
Steamed Asparagus
Ingredients
- 1 bunch asparagus ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Fill a pot with enough water to reach just below the bottom of the steamer basket and bring to a boil.
- Place the trimmed asparagus in the steamer basket, then set the basket over the boiling water, making sure the water does not touch the bottom of the basket.
- Cover the pot with a lid and steam the asparagus for 3-5 minutes, or until it is bright green and tender but still crisp.
- Carefully remove the steamer basket from the pot and transfer the asparagus to a serving dish.
- Drizzle the asparagus with olive oil and lemon juice, then season with salt and black pepper to taste. Toss gently to coat.
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