Simple 15-Minute Steamed Asparagus
User Reviews
5
Simple 15-Minute Steamed Asparagus
Description
This Simple 15-Minute Steamed Asparagus recipe features fresh medium-thickness asparagus spears that are trimmed, steamed until just tender (about 5 minutes), and immediately dressed with melted butter and freshly squeezed lemon juice. Seasoned with kosher salt, freshly ground black pepper, and garlic powder, the asparagus offers a mild, fresh flavor highlighted by the acidity and richness of the toppings.
Steaming preserves the vegetable’s natural color, texture, and nutrients without adding fat during cooking. The instructions emphasize careful timing and immediate serving to avoid limp and overcooked stems. Medium-thickness spears ensure a nice balance between tenderness and firmness.
The dish pairs well as a fresh vegetable side for various main courses. If asparagus is finished before serving time, it’s better to cover it loosely and keep warm than to cook it longer. Leftovers can be stored refrigerated for a few days but reheating is not preferred. Instead, chopping cold asparagus for salads is suggested to enjoy the crisp texture.
Ingredients
- 1 bunch asparagus medium thickness, about 20 spears, fresh
- 2 tablespoons butter melted
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon garlic powder
Instructions
- Pour 1 inch of water into a saucepan. Bring the water to a boil.
- Chop off about an inch from the bottom of the asparagus. There's generally no need to peel them since we're using medium-thickness spears, but if some of the spears are very thick or woody, go ahead and peel the bottom.
- Place the asparagus in a steamer basket. Once the water has boiled, carefully place the basket in the saucepan. Cover and steam until the asparagus is just barely tender, about 5 minutes. Thinner spears will require just 3 minutes of steaming.
- Immediately remove the asparagus from the steamer and transfer it to a serving platter. Drizzle it with melted butter and lemon juice, and sprinkle it with kosher salt, black pepper, and garlic powder. Serve immediately.
Notes
- Use medium-thickness asparagus stalks for optimal texture; very thick stalks may require peeling the bottom portion.
- Avoid overcooking by steaming only until asparagus is crisp-tender, roughly 5 minutes for medium spears.
- If prepared early, cover the cooked asparagus with foil to keep warm without further cooking.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheating is not recommended; instead, chop cold asparagus for salads to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 5spears | |
| Calories | 70kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 142mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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