Steamed Asparagus
User Reviews
5
Steamed Asparagus
Description
Start by washing and trimming the asparagus stalks to remove the tough ends. Arrange them in a steamer basket above boiling water, making sure the water does not touch the spears. Steam the asparagus for 4-6 minutes, adjusting for thickness and preferred doneness, until they are tender yet retain a slight snap.
The steaming method preserves the bright green color and delicate flavor of the asparagus. After cooking, tossing with butter adds richness and a silky coating, balanced with salt and freshly cracked black pepper for seasoning.
Steamed asparagus can be served warm as a side dish or cooled for use in salads. To maintain even cooking, select spears of similar thickness and avoid overcrowding the basket. Leftovers store well in airtight containers in the refrigerator for several days, and the asparagus can also be frozen after cooling for longer preservation.
For best texture and color, avoid boiling to prevent mushiness. Adjust steaming time for thinner spears accordingly and serve promptly for the most tender bite.
Ingredients
- 1 pound asparagus
- salt to taste
- black pepper to taste
- 4 teaspoons butter
Instructions
- Wash asparagus under cool water and shake a little bit to dry.
- Snap off the bottom stem of each spear.
- Place water in the bottom of a saucepan and line with a steamer basket ensuring the water doesn't touch the basket. Bring to a boil over medium-high heat on the stovetop.
- Place asparagus in the basket, cover and allow to steam 4-6 minutes depending on thickness and desired doneness.
- Place asparagus on a plate, toss with butter and season with salt & pepper. Serve warm.
Notes
- Choose asparagus spears of similar thickness to ensure even cooking.
- Avoid overcrowding the steamer basket and keep it above the water to prevent boiling.
- Steam thinner spears for about 3-4 minutes and medium spears for 4-6 minutes to desired tenderness.
- Cooked asparagus can be served warm, at room temperature, or chilled in salads.
- Store leftovers in airtight containers refrigerated for 4-5 days.
- To freeze, let asparagus cool completely, then seal in freezer bags for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59 | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 34mg | 1% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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