Steamed asparagus, dressed with a simple sauce of melted butter, lemon juice, and garlic, is delicious. It's a simple recipe that highlights the unique flavor and texture of the asparagus.
This steamed asparagus is ready in 15 minutes. It's truly easy to make - your only concern as a cook is to avoid overcooking it. It's delicious with melted butter and lemon juice and is also the perfect vehicle for dips like cream cheese dip, sour cream dip, or Greek yogurt dip.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh asparagus: I like to use medium-thickness spears when making this recipe. I find that the very thick ones are too fibrous, and the very thin ones are too flimsy. See the photo below? The asparagus bunch marked as "Just Right" is the perfect thickness.
- 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Pour 1 inch of water into a saucepan and bring the water to a boil. Trim the asparagus and place it in a steamer basket.
Carefully place the steamer basket in the saucepan, cover, and steam the asparagus until tender-crisp, about 5 minutes for thicker spears and 3 minutes for thinner ones.
Drizzle the asparagus with butter and lemon juice, and season it with salt, pepper, and garlic powder. Serve immediately.
Recipe Tips
- If the asparagus is done before you are ready to serve it (perhaps the main dish is still cooking), you should still remove it to a serving plate and 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.
- You can use white asparagus, but it's typically thicker and more fibrous, so you'll need to peel it and steam it for longer, until it's tender.
- Storage: You can keep the leftovers in a sealed container in the fridge for about 3 days. I don't like them reheated. I prefer to chop them cold and use them in a salad like this asparagus salad. Sometimes, I wrap them in prosciutto slices for an improvised cold version of prosciutto-wrapped asparagus.
Serving Suggestions
Main Course Suggestions
Anything goes with this side dish. It's truly versatile. But I usually try to serve it with a main dish 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
- Pan-fried salmon
- Salmon cakes
- Ribeye steak
Sauces and Dips
I use an easy sauce of butter, garlic, and lemon juice. If you'd like a more elaborate sauce, you could use hollandaise sauce, but I usually don't bother. I reserve hollandaise sauce for eggs Benedict.
Other options include ranch dressing, blue cheese dressing, and tahini. When asparagus is young and fresh, it's delicious with no sauce at all - just a sprinkling of coarse kosher salt and black pepper!
Recipe Card
Simple 15-Minute Steamed Asparagus
Video
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 any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ¼ teaspoon garlic powder
Instructions
- Pour 1 inch of water into a 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.
- Place the asparagus in a steamer basket. Once the water has boiled, carefully place the basket in the saucepan. Cover and steam until the asparagus is 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.
Notes
- It's important to avoid overcooking asparagus. If it's done before you are ready to serve it (perhaps the main dish is still cooking), remove it to a serving plate and 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.
- I like to use medium-thickness spears when making this recipe. The very thick ones are often fibrous, and the very thin ones are flimsy.
- You can keep the leftovers in a sealed container in the fridge for about 3 days. I don't like them reheated. I prefer to chop them cold and use them in a salad.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pamela Hamel says
It was great - will definitely make again.
Vered DeLeeuw says
Wonderful, Pamela! Thank you very much for the review.
Richard Lavallee says
It was great - will definitely make again.
Vered DeLeeuw says
Glad you liked it, Richard! Thanks for the review.
Annie Oertel says
This was amazing! My super finicky daughter loved it. My husband raved about it. He said it was better than the restaurant asparagus he gets. I paired it with ribeyes. So yummy!
Vered DeLeeuw says
Wonderful, Annie! I'm so glad this was a success. Thank you very much for taking the time to write a review.
Angie Saini says
My dad is so picky and absolutely loves this recipe. Thanks for sharing it!
Vered DeLeeuw says
How wonderful! You're very welcome, Angie.