19 minutes
Savor the fresh, vibrant flavors of spring with this easy-to-master steamed asparagus recipe. Perfect for a light side dish, this vegetable preparation brings out the natural crisp-tenderness of asparagus.
Asparagus, tough ends trimmed
0 lb
1. Prep the Asparagus
Begin by washing the asparagus under cool water. Pat dry. Snap off the tough, woody ends from each spear – they usually break naturally where the tender part starts.
2. Steam the Spears
Fill a pot with enough water to reach the bottom of a steamer basket and bring to a simmer. Place the asparagus in the basket, ensuring the spears are evenly distributed. Cover the pot and allow the asparagus to steam for 8 minutes if thin, up to 14 minutes if thick. Check for doneness by piercing a spear with a fork – it should be bright green and yield to a tender bite.
3. Garnish and Serve
Transfer the steamed asparagus to a serving platter. Optionally, drizzle with Dill-Tahini Sauce or Cheezy Sauce for an added flavor kick (recipes found on pages 215 and 214, respectively).
After steaming, toss the asparagus with chopped sun-dried tomatoes, kalamata olives, and crumbled feta cheese. Drizzle with extra-virgin olive oil and a splash of red wine vinegar.
Add a squeeze of fresh lemon juice and grated lemon zest after steaming. Sauté minced garlic in olive oil and drizzle over the asparagus before serving.
After steaming, sprinkle grated Parmesan cheese over the hot asparagus. Place under a broiler for a few minutes until the cheese is melted and slightly golden.
A little cheese can go a long way. Try shaving some Parmesan, Pecorino, or Manchego over the warm asparagus. Alternatively, crumbled goat cheese or feta can add a creamy tang.
Wrap each steamed asparagus spear with a slice of prosciutto. Serve as a fancy appetizer or a side dish.
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