Asparagus is a delicious and tender spring favorite.
Steamed asparagus is an easy side dish or a perfect preparation for pasta.
A popular steamed vegetable
Asparagus is an elegant vegetable that requires little more than a little butter and salt.
- Steaming is a popular way to cook asparagus until tender and crispy. It retains its bright green color, preserves nutrients and is ready in minutes.
- Frozen asparagus can be prepared in the same way, adding a minute or two to the cooking time.
- Serve hot with a drizzle of homemade hollandaise sauce, or chill and add to an Italian pasta salad.
How to steam asparagus
- To prepare, rinse the asparagus in cold water and shake dry.
- Gently bend each spear and the bottom of the asparagus will naturally break away from the woody ends.
-
Place a steamer basket in the bottom of a large pot or pot with a lid and add about an inch of water.
- Once the water is simmering over medium-high heat, use tongs to place the asparagus in the basket and cover.
No steamer basket? No problem!
If you have a small strainer that fits into the bottom of a pot, use that, or you can use just enough water to cover the bottom of a pot (add more if needed).
The water should not touch the steamer basket or strainer in the pot, so add just a little. Keep an eye on it so it doesn’t evaporate and add a little more if necessary.
Tips for perfectly steamed asparagus
Like most steamed vegetables, asparagus is easy to prepare and full of flavor.
- Choose asparagus spears of the same width to ensure even cooking.
- Avoid overfilling the steamer basket and ensure that the basket does not touch the water.
- Asparagus can vary in thickness, so cooking time may vary. Cook thinner sticks for about 3-4 minutes and medium-sized sticks for about 4-6 minutes or until desired doneness.
Serving suggestions
Cooked spears can be served warm, at room temperature, or even chilled in salads.
- Swap butter or olive oil for garlic butter.
- Add a squeeze of fresh lemon juice on top (or add some lemon zest) or sprinkle with Parmesan cheese.
- Season the steamed asparagus and top with a runny poached egg. When serving, crack the egg over the asparagus.
More asparagus recipes
Do you enjoy steamed asparagus? Be sure to leave a rating and comment below!
Steamed asparagus
Follow these handy tips for a quick and easy asparagus side dish!
Prevent your screen from going dark
-
Wash asparagus under cold water and shake slightly to dry.
-
Break off the bottom handle of each spear.
-
Put water in the bottom of a pot and place a steamer basket on top. Make sure the water does not touch the basket. Bring to a boil on the stove over medium heat.
-
Place the asparagus in the basket, cover and allow to steam for 4-6 minutes depending on thickness and desired doneness.
-
Place the asparagus on a plate, toss with butter and season with salt and pepper. Serve warm.
- Choose asparagus spears of the same width to ensure even cooking.
- Avoid overfilling the steamer basket and make sure the basket does not touch the water (otherwise the asparagus will cook instead of steaming).
- Asparagus can vary in thickness, so cooking time may vary. Cook thinner sticks for about 3-4 minutes and medium-sized sticks for about 4-6 minutes or until desired doneness.
- Cooked spears can be served warm, at room temperature, or even chilled in salads.
- Leftovers can be refrigerated in airtight containers for 4-5 days.
- To freeze, allow to cool completely and place in freezer bags. Squeeze out the air and store for 2-3 months.
Calories: 59 | Carbohydrates: 4G | Protein: 3G | Fat: 4G | Saturated fatty acids: 3G | Polyunsaturated fat: 0.2G | Monounsaturated fatty acids: 1G | Trans fats: 0.2G | Cholesterol: 11mg | Sodium: 34mg | Potassium: 230mg | Fiber: 2G | Sugar: 2G | Vitamin A: 982IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course garnish
Kitchen American© SpendWithPennies.com. Content and photos are protected by copyright. Sharing this recipe is both encouraged and welcomed. Copying and/or pasting full recipes to social media is strictly prohibited. Please see my photo usage guidelines here.
