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    Home » Vegetable Recipes » Steamed Asparagus

    Steamed Asparagus

    Last updated: Apr 11, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    My favorite way to enjoy asparagus is to steam it, then dress it with a simple sauce of melted butter, lemon juice, and garlic.

    It's a simple recipe that highlights the unique flavor and texture of the spears. Your only concern as a cook? Avoid overcooking them!

    Steamed asparagus on a white serving tray.

    Asparagus is one of my favorite vegetables. I love its unique, delicate flavor. In fact, I like it so much that I sometimes eat it as a snack - simply sprinkled with salt or dipped in melted butter.

    I make the occasional grilled or roasted asparagus. But my favorite way to eat this wonderful vegetable is the simplest. I'm a big fan of steaming it.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Fresh asparagus: I like to use medium-thickness spears when making this recipe. I find that the very thick ones are not as tasty, and the very thin ones are somehow less satisfying.
    • Melted butter: You can also drizzle the asparagus with olive oil.
    • Lemon juice: For the best flavor, use freshly squeezed lemon juice.
    • Seasonings: Kosher salt, black pepper, and garlic powder.
    The ingredients needed for making steamed asparagus.

    Instructions

    Steaming asparagus is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Pour 1 inch of water into a saucepan. Fit a steamer basket into the saucepan. Bring the water to a boil.
    • Trim the asparagus. Place it in the steamer basket. Cover and steam until tender-crisp, about 5 minutes for thicker spears, and 3 minutes for thinner ones (like the ones photographed here).
    • Season the cooked spears with butter, lemon juice, salt, pepper, and garlic powder.
    A six-photo collage showing the steps for steaming asparagus.

    Expert tip

    If the asparagus is ready before you are ready to serve it (perhaps the main dish is still cooking), you should still remove it to a serving plate. Cover it with foil to keep it warm.

    It's better to serve it crisp at room temperature than to overcook it in an attempt to keep it warm.

    Frequently asked questions

    How long does it take to steam asparagus?

    Not long! Once the water has boiled, place the spears in the steamer basket. Cover and steam until the spears are just barely tender, about 5 minutes. Thinner spears will require just 3 minutes of steaming.

    Is steaming a good cooking method?

    Yes. Steaming is probably the gentlest cooking method you can use. I happen to think it's also delicious! As long as you don't overcook the asparagus, it comes out perfectly cooked and wonderfully tender-crisp.

    What pairs well with asparagus?

    I season it simply, with an easy sauce of butter, garlic, and lemon juice.

    If you'd like a more elaborate sauce, you could top your asparagus with this easy-to-make hollandaise sauce. But I usually don't bother. I reserve hollandaise sauce for eggs benedict.

    I actually think that when asparagus is young and fresh, it's delicious with no sauce at all - just a sprinkling of coarse kosher salt and black pepper!

    Variations

    The best way to vary this recipe is to change the dressing you add to the cooked asparagus. You could use olive oil, for example, instead of butter. And white wine vinegar can replace the lemon juice in this recipe.

    You can also add various seasonings, including onion powder, dried thyme, and red pepper flakes.

    Another tasty option is to sprinkle the finished dish with some dry-grated parmesan cheese.

    Serving suggestions

    Anything goes with this side dish. It's truly versatile. But I usually try to serve it with a main dish that I can make on the stovetop so that I don't have to use both the oven and the stove. So I often serve steamed asparagus with any of the following main dishes:

    • Gluten-free chicken tenders
    • Chicken patties
    • Spicy meatballs

    Storing leftovers

    The leftovers keep in the fridge in a sealed container for about 3 days, but they won't be as good as fresh.

    I prefer to chop them cold and add them to a salad, such as this asparagus salad, rather than try to reheat them. Sometimes I wrap them in prosciutto slices for an improvised cold version of prosciutto-wrapped asparagus.

    Steamed asparagus served on a white platter with a napkin.

    Related recipes

    • Asparagus salad served in a white bowl with a napkin.
      Asparagus Salad
    • Prosciutto-wrapped asparagus served on a dark plate.
      Prosciutto-Wrapped Asparagus
    • Microwave asparagus served on a white tray.
      Microwave Asparagus
    • Roasted asparagus topped with Parmesan and served on a dark plate.
      Roasted Asparagus

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Steamed asparagus served on a serving platter.
    4.96 from 74 votes
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    Perfectly Steamed Asparagus

    This simple steamed asparagus, dressed with melted butter, lemon juice, and garlic, is a surprising delicacy.
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Total Time15 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 70kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 1 bunch fresh asparagus medium thickness (about 20 spears)
    • 2 tablespoons butter melted
    • 1 teaspoon lemon juice freshly squeezed
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of fine salt
    • ¼ teaspoon black pepper freshly ground
    • ¼ teaspoon garlic powder

    Instructions

    • Pour 1 inch of water into a saucepan. Fit a steamer basket into the saucepan. Bring the water to a boil.
    • Chop off about an inch from the bottom of the asparagus. There's generally no need to peel them since we're using medium-thickness spears, but if some of the spears are very thick or woody, go ahead and peel the bottom.
    • Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 5 minutes. Thinner spears will require just 3 minutes of steaming.
    • Immediately remove the asparagus from the steamer and transfer it to a serving platter. Drizzle it with melted butter and lemon juice, and sprinkle it with kosher salt, black pepper, and garlic powder. Serve immediately.

    Video

    Notes

    It's important to avoid overcooking asparagus. If it's ready before you are ready to serve it (perhaps the main dish is still cooking), you should still remove it to a serving plate. Cover it with foil to keep it warm. It's better to serve it crisp at room temperature than to overcook it in an attempt to keep it warm.

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    Nutrition per Serving

    Serving: 5spears | Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 142mg | Fiber: 2g | Sugar: 1g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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