Steamed Asparagus Recipe

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    1 Bunch

  • Calories

    91 kcal

  • Course

    Side Dish

  • Cuisine

    American

Steamed Asparagus Recipe

Steamed asparagus is probably the easiest and most versatile side dish you can make. Below is 4 different methods you can steam asparagus; Using a steamer basket, on the stove, in the microwave, and in a rice cooker.

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Ingredients

Servings
  • 1 bunch of asparagus rinsed
  • water
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Instructions

  1. Trim the ends: Snap off the woody ends of the asparagus spears by holding the ends and bending them until they break naturally. Or, if you want to do it faster, you can line them on a cutting board and trim an inch (or two) off the bottom using a knife.

Using a Steamer Basket:

  1. Prepare the pot: Fill the bottom of a large pot (one that is large enough to accommodate your steamer basket) with a tight-fitting lid with two to three inches of water. The water level should be below the bottom of the steamer basket.
  2. Assemble the steamer basket: Place a collapsible steamer basket inside. Put the lid on and bring the water to a boil.
  3. Add the asparagus spears: Place the asparagus stalks inside, put the lid back on, and cook for 4-5 minutes for al dente.
  4. Season and serve: Carefully remove steamed asparagus stalks from the steamer basket and season it with your favorite seasonings.

In a Pan on the Stove Top:

  1. Prepare the skillet: Fill a large (10 or 12-inch) skillet with water just enough to cover the bottom of it. No more than 1/2 cup.
  2. Cook: Add the asparagus, put the lid on, and bring it to a boil over medium-high heat. Let it steam for 5-6 minutes or until tender. I use kitchen tongs to turn them a few times to ensure that they are cooking evenly.
  3. Serve: Transfer them onto a plate and season as you wish.

In the Microwave:

  1. Prepare the paper towels: Wet 4 sheets of paper towels using ¼ cup water. Gently squeeze each sheet of paper towel to remove excess water. They should be dampened instead of soaking wet.
  2. Assemble: Stack all four sheets on top of each other and spread the asparagus spears on top in a single layer. Season with salt.
  3. Wrap: Roll the paper towels into a bundle with asparagus spears, forming layers of asparagus and paper towels throughout. It should be a semi-tight bundle more so than a loose one.
  4. Microwave: Place the bundle into the microwave and cook on high for 3 minutes.
  5. Check for doneness: Remove the asparagus bundle from the microwave. Being very careful (it is hot!!), unroll the bundle and pierce one of the spears with a pairing knife to check for doneness. If it needs more time, roll it again and microwave for 1-minute increments until it is cooked to your liking.

In a Rice Cooker:

  1. Prepare the rice cooker: Fill the inner pot of your rice cooker with 1 ½ cups of water. Place the provided steamer tray on top.
  2. Add the asparagus: Place the asparagus on top. If the full stalks don't fit, you can cut them into smaller pieces.
  3. Steam: Close the lid. Turn on the rice cooker. Select the steam setting and set the timer to 20 minutes. Please remember that the countdown timer does not start until the water inside the cooker comes to a boil.
  4. Remove from the rice cooker: When the cooking time is completed (my rice cooker beeps), open the lid and carefully remove the steamer basket using a tong or kitchen mittens.
  5. Serve: Transfer the steamed asparagus to a serving platter. Season as desired before serving.

Notes

  • about ½-inch diameter)
  • If you select thinner stalks, reduce the cooking time by 1-2 minutes. 
  • If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.
  • Below are a few seasoning ideas that you can use to season your steamed asparagus after it is cooked:
  • Drizzle steamed asparagus with 2 tablespoons of melted butter and sprinkle with salt and pepper. 
  • Mix together 2 tablespoons of olive oil, 1 small minced garlic, and 1 tablespoon of lemon juice with ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Drizzle it over the steamed asparagus.
  • Drizzle asparagus with 1 tablespoon of olive oil and sprinkle it with 2-3 tablespoons of parmesan cheese. Finish it off with freshly cracked pepper. Give it a gentle toss and serve.
  • Steaming Time: The time suggested for steaming using every one of these methods is for medium-sized asparagus (about ½-inch diameter) to an al dente tenderness. If your stalks are different thicknesses, use the following tips:

    If you select thinner stalks, reduce the cooking time by 1-2 minutes.  If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.

  • If you select thinner stalks, reduce the cooking time by 1-2 minutes. 
  • If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.
  • Seasoning ideas: Below are a few seasoning ideas that you can use to season your steamed asparagus after it is cooked:

    Melted butter and salt and pepper: Drizzle steamed asparagus with 2 tablespoons of melted butter and sprinkle with salt and pepper.  Extra virgin olive oil, garlic, lemon juice, and salt and pepper: Mix together 2 tablespoons of olive oil, 1 small minced garlic, and 1 tablespoon of lemon juice with ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Drizzle it over the steamed asparagus. Olive oil, parmesan cheese, and black pepper: Drizzle asparagus with 1 tablespoon of olive oil and sprinkle it with 2-3 tablespoons of parmesan cheese. Finish it off with freshly cracked pepper. Give it a gentle toss and serve.

  • Melted butter and salt and pepper: Drizzle steamed asparagus with 2 tablespoons of melted butter and sprinkle with salt and pepper. 
  • Extra virgin olive oil, garlic, lemon juice, and salt and pepper: Mix together 2 tablespoons of olive oil, 1 small minced garlic, and 1 tablespoon of lemon juice with ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Drizzle it over the steamed asparagus.
  • Olive oil, parmesan cheese, and black pepper: Drizzle asparagus with 1 tablespoon of olive oil and sprinkle it with 2-3 tablespoons of parmesan cheese. Finish it off with freshly cracked pepper. Give it a gentle toss and serve.
  • The method for steaming asparagus is adapted from The Kitchn.

Nutrition Information

Show Details
Calories 91kcal (5%) Carbohydrates 18g (6%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.2g Sodium 9mg (0%) Potassium 916mg (26%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 3429IU (69%) Vitamin C 25mg (28%) Calcium 109mg (11%) Iron 10mg (56%)

Nutrition Facts

Serving: 1Bunch

Amount Per Serving

Calories 91 kcal

% Daily Value*

Calories 91kcal 5%
Carbohydrates 18g 6%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.2g 1%
Sodium 9mg 0%
Potassium 916mg 19%
Fiber 10g 40%
Sugar 9g 18%
Vitamin A 3429IU 69%
Vitamin C 25mg 28%
Calcium 109mg 11%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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