Steamed Asparagus Recipe

Trim ends

Rinse the asparagus under cold water to remove any grit. Hold a spear near the middle and bend it gently until it snaps; use that snapped spearmark as a guide and trim the remaining spears with a knife so all are the same length. If preferred, trim 1/2 to 1 inch from the bottoms.

Season

Place the trimmed asparagus on a cutting board or plate and sprinkle with 1 tsp salt, rubbing it lightly so the salt adheres. This seasons the stalks before steaming.

Set up steamer

Pour 1 cup of water into a medium saucepan. Insert a steamer basket (or a metal colander that fits) so the basket sits above the water line. Bring the water to a gentle boil over high heat.

Steam asparagus

Arrange the asparagus in an even layer in the steamer basket. Cover the pot with a tight-fitting lid. Steam until bright green and just tender when pierced with a fork: 3–4 minutes for thin spears, 4–6 minutes for medium, and 6–8 minutes for thick spears. Check at the lower end of the range to avoid overcooking.

Remove and drain

Carefully lift the steamer basket out of the pot and transfer the asparagus to a plate or platter. If you want to stop cooking immediately and preserve color and texture, plunge the asparagus into a bowl of ice water for 30–60 seconds, then drain and pat dry. Otherwise, let rest for 1 minute on the platter.

Dress asparagus

While the asparagus is hot, dot with 2 tbs unsalted butter so it melts over the spears. Drizzle with 1 tbs fresh lemon juice and finish with freshly ground black pepper to taste. If using, grate a little lemon zest over the top for extra brightness.

Serve

Arrange the asparagus on a serving platter or individual plates. Serve immediately while warm as a side dish.