Steamed Asparagus Spears
Prevent your screen from going dark
Makes 4 servings 1x
Time 15 minutes
Ingredients
- 1 1/2 to 2 pounds asparagus, trimmed and peeled
- Salt
Instructions
- Stand the asparagus in a tall pot with an inch of salted water on the bottom (it’s nice, but hardly essential, to tie them in a bundle first).
- Cover and bring the water to a boil. Cook just until the thick part of the stalks can be pierced with a knife. Start checking thin spears after a minute, thicker ones after 2 minutes. Remove from the water with tongs and serve.
Recipe variations
Boiled Asparagus
Lay the asparagus spears in a skillet that can hold them without crowding, cover with salted water, cover the skillet, and turn the heat to high. When the water comes to a boil, cook and check for doneness as described in the main recipe. Immediately lift them from the water with tongs.
Microwaved Asparagus
Lay them in a microwave- safe plate or shallow bowl with about 2 tablespoons salted water. Cover with a microwave-safe lid and vent a corner. Microwave on high for 2 minutes, shake the container, and continue to microwave at 1-minute intervals just until the thick part of the stalks can be pierced with a knife.
10 Ways to Serve Steamed, Boiled or Microwaved Asparagus
- Drizzle with olive oil or melted butter; brown butter is super. Any compound butter or flavored oil is also good.
- Squeeze lemon or lime juice over it, or drizzle with vinegar.
- Douse with any Vinaigrette.
- Serve with a dollop of mayonnaise or Hollandaise Sauce alongside.
- Top with chopped or finely crumbled hard-boiled eggs.
- Serve with a hefty topping of sautéed mushrooms .
- Garnish with chopped hard-boiled egg, toasted bread crumbs. or chopped roasted red peppers.
- Wrap room-temperature or cold cooked spears in thin, narrow slices of prosciutto or other good ham.
- Melt butter or warm olive oil in a small saucepan. Off the heat, stir in a big pinch minced fresh herbs like tarragon, chives, mint, or chervil. Drizzle over the asparagus.
- While the spears are still hot, sprinkle with grated Parmesan cheese.