Steamed Asparagus Recipe
User Reviews
5
Steamed Asparagus Recipe
Description
This recipe focuses on steaming thick asparagus spears either in a skillet with a small amount of water and a lid or using a steamer basket over boiling water. The cooking range of 2 to 5 minutes ensures the asparagus turns tender yet retains a firm bite and vibrant green color. The spears are tested by poking the thickest part with a fork to confirm doneness.
After steaming, the asparagus is dressed with a mixture made from olive oil, fresh lemon juice and lemon zest, torn fresh basil leaves, kosher salt, freshly ground black pepper, and freshly grated Parmigiano cheese. This dressing adds brightness, herbal notes, and subtle umami richness that complement the natural vegetal flavor.
This simple vegetable side is suited to complement a variety of main dishes, offering fresh texture and acidity to balance richer preparations.
Attention to not overcooking is key, as the short steaming time preserves color and prevents sogginess. The recipe includes options to steam with or without a basket, making it adaptable to different kitchen setups.
Ingredients
- 1 large bundle asparagus I prefer the thicker variety
- 1 tablespoon olive oil
- ½ tablespoon lemon juice
- 1 teaspoon lemon zest fresh
- ¼ teaspoon kosher salt
- black pepper freshly ground, to taste
- ½ cup Parmigiano Cheese parmesan cheese, freshly grated
- lemon wedges for serving
- 3 basil torn into small pieces, fresh
Instructions
- Wash and dry the asparagus. Trim the bottom 1 to 1 1/2 inches to remove the tough end or woody stem from the bottom of the asparagus.
- Make Dressing: In a small bowl, combine the olive oil, lemon juice and zest, basil, salt and pepper, and parmigiano cheese. Whisk until combined. Cover and set aside.
- Steam Asparagus (without steamer basket): Add just enough water to cover the bottom of the pan- large skillet (about 3/4 cup for a 12-inch skillet). Add the asparagus, cover with lid, and steam over medium-high heat until tender and bright green, 3 to 5 minutes. Poke the thickest part with a fork to test for doneness.
- Steam Asparagus (with steamer basket): Add water to a pot to reach just under the steaming basket. Add the steamer basket and bring the water to a boil. Once boiling, add the asparagus—steam with the lid on for 2 to 5 minutes until crisp-tender. Poke the thickest part with a fork to test for doneness.
- Season: Place the asparagus on a serving platter using a slotted spoon or kitchen tongs, draining away any water. While warm, toss gently with the prepared dressing. Serve warm or at room temperature. Enjoy.
Notes
- Watch the asparagus closely during steaming to avoid overcooking; it should be bright green and tender-crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 346mg | 14% |
| Potassium | 16mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
