Steamed Asparagus

Asparagus is in season during the early to late spring months, peaking around Easter. That’s why it makes an appearance on our Easter menu almost every year. This delicate vegetable shines even when simply steamed and served with a touch of butter.

You can dress up streamed asparagus by drizzling some homemade French vinaigrette over it, or by garnishing it with fresh herbs from your garden (or grocery store). Chives are the first obvious choice because they’re one of the few herbs that thrives in early spring. Depending on the climate, you might have a rosemary plant that survived either outdoors or indoors. Rosemary is strong, so use just a little. Other herbs that work well with asparagus will need to be purchased in the early spring, unless you live in a very mild climate. Try dill, tarragon or basil. Lemon balm is another great herb to combine with asparagus, and it’s very easy to grow. In fact, you’ll want to keep it in a container so it doesn’t take over the whole garden!

We use up our extra herbs in the fall and make herbed butters, which we freeze. They’re great  to thaw and use throughout the winter and in the early spring months while the garden is still hibernating. (We’ll share some of our tips for making herbed butters in a later post.)

So, get your steamer out and start enjoying tender green asparagus spears while they’re in season!

Difficulty:

Easy!

Cost:

Inexpensive (when in season)

Serves:4people

Serving Size:About 8 spears

Steamed Asparagus

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Asparagus doesn't need much. Steam it and toss with a little butter, salt and pepper and let the vegetable be the star.

• CourseSide Dish
• CuisineUnspecified

Tools:knife and cutting board, steamer insert or colander with saucepan

	Prep Time
	2 minutes

Cook Time

5 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Difficulty: Easy! Cost: Inexpensive (when in season) Serves:4people Serving Size:About 8 spears

Steamed Asparagus Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Asparagus doesn't need much. Steam it and toss with a little butter, salt and pepper and let the vegetable be the star. CourseSide Dish CuisineUnspecified Tools:knife and cutting board, steamer insert or colander with saucepan Prep Time 2 minutes Cook Time 5 minutes Prep Time 2 minutes Cook Time 5 minutes

Ingredients

• 1 bunch asparagus (about 1 pound or 32 spears)
• 1 tablespoon butter
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch red pepper flakes (optional)
• herbs to taste (optional)

Servings: people

Units:MetricUS Imperial

Instructions

1. Trim asparagus by cutting off the bottom, light-colored part of the stem, leaving the top 6 inches or so. (Make the cut on a diagonal for a prettier presentation if desired.) Discard the bottom parts.

   
2. Place trimmed asparagus in a steamer insert or colander placed in a saucepan with about 1/2 inch of water. Cover with a lid and heat over medium high heat. Once the water starts to boil, turn to medium-low and steam until crisp-tender, about 5 minutes. (It will continue to cook as it stands.)

   
3. Remove the steamer and empty the saucepan. Transfer asparagus to saucepan and toss with butter to melt and coat. Add salt, pepper and optional red pepper flakes. Toss again.

   
4. If desired, add fresh herbs like chives, dill, tarragon, lemon balm, rosemary or basil. Serve warm or at room temperature.

Recipe Notes

SERVING SUGGESTION:

Serve with other delicate tasting foods, like fish and rice or boiled baby new potatoes.

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