Asparagus is a delicious and delicate spring favorite.
Steamed asparagus is an easy side dish or perfect prep for adding to pasta.
A Favorite Steamed Veggie
Asparagus is an elegant veggie that needs little more than some butter and salt.
- Steaming is a favorite way to cook asparagus to tender-crisp. It keeps a bright green color, preserves nutrients, and is ready in minutes.
- Frozen asparagus can be cooked the same way by adding an extra 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 the asparagus, rinse in cool water and shake it dry.
- Gently bend each spear, and the bottom of the asparagus will naturally snap off the woody ends.
-
Place a steamer basket in the bottom of a large saucepan 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 in the bottom of the pot, use that, or you can use just enough water to cover the bottom of a saucepan (adding more if needed).
The water should not touch the steamer basket or strainer in the pot, so add just a little bit. Keep an eye on it so it doesn’t evaporate and pour in a little more if needed.
Tips for Perfect 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 overcrowding the steaming basket and ensure the basket doesn’t touch the water.
- Asparagus can vary in thickness so cooking time can vary. Cook thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or until they reach desired doneness.
Serving Suggestions
Cooked spears can be served warm, at room temperature, or even chilled in salads.
- Swap the butter or olive oil for garlic butter.
- Add a squeeze of fresh lemon juice over top (or add some lemon zest) or sprinkle with parmesan cheese.
- Season the steamed asparagus and top with a runny poached egg. Break the egg over the asparagus as you serve it.
More Asparagus Recipes
Do you enjoy Steamed Asparagus? Be sure to leave a rating and a comment below!
Steamed Asparagus
Follow these handy tips for a quick and easy asparagus side dish!
-
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.
- Choose asparagus spears of the same width to ensure even cooking.
- Avoid overcrowding the steamer basket and ensure the basket doesn’t touch the water (or the asparagus will boil instead of steam).
- Asparagus can vary in thickness so cooking time can vary. Cook thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or until they reach desired doneness.
- Cooked spears can be served warm, room temperature or even chilled in salads.
- Leftovers can be refrigerated by storing in airtight containers for 4-5 days.
- To freeze, cool completely and transfer to freezer bags. Squeeze the air out and store for 2-3 months.
Calories: 59 | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
