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Steamed Asparagus Spears

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 1 1/2 to 2 pounds asparagus, trimmed and peeled
  • Salt

Instructions

  1. 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).
  2. 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 from How to Cook Everything

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

  1. Drizzle with olive oil or melted butter; brown butter is super. Any compound butter or flavored oil is also good.
  2. Squeeze lemon or lime juice over it, or drizzle with vinegar.
  3. Douse with any Vinaigrette.
  4. Serve with a dollop of mayonnaise or Hollandaise Sauce alongside.
  5. Top with chopped or finely crumbled hard-boiled eggs.
  6. Serve with a hefty topping of sautéed mushrooms .
  7. Garnish with chopped hard-boiled egg, toasted bread crumbs. or chopped roasted red peppers.
  8. Wrap room-temperature or cold cooked spears in thin, narrow slices of prosciutto or other good ham.
  9. 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.
  10. While the spears are still hot, sprinkle with grated Parmesan cheese.