I make the occasional grilled or roasted asparagus, but my favorite way to eat asparagus is to steam it, then season simply, with kosher salt, freshly ground black pepper and a squirt of fresh lemon juice. I like to use medium-thickness asparagus – I find the very thick ones are not as tasty, and the very thin ones somehow less satisfying.
Makes 4 servings
Total time: 15 minutes
Prep: 10 minutes
Cook: 5 minutes
1 bunch fresh asparagus, medium thickness (about 20 spears)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1. Start boiling the water for the steamer.
2. Chop off about an inch from the bottom of the asparagus. There’s no need to peel them, since we’re using medium thick spears.
3. Once the water has boiled, place asparagus in steamer. Cover and steam until the asparagus are just barely tender, about 5 minutes. Immediately remove from steamer. Squirt lemon juice on asparagus and sprinkle with salt and pepper. If the asparagus is ready before you are ready to serve it, you should still remove it from the steamer. Steamed asparagus is delicious at room temperature – it’s better to serve it crisp at room temperature than to overcook in an attempt to keep it warm.
4. Alternatively, steam the asparagus in the microwave: wash and trim the asparagus. Place in a large microwave-safe bowl. Add 1 tablespoon water to the bowl. Cover tightly with a microwave-safe plate and cook on high for 2-3 minutes for one bunch of asparagus, or until tender-crisp.
Nutrition per serving
Total Fat 0.2 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 292.7 mg
Total Carbohydrate 3.8 g
Dietary Fiber 1.7 g
Sugars 0.0 g
Protein 1.8 g
Weight Watchers Points Plus: 0 points