It’s a simple recipe that highlights the unique flavor and texture of the asparagus. Your only concern as a cook? Avoid overcooking it! 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 - barely cooked and simply sprinkled with salt or dipped in melted butter. It’s also the perfect vehicle for dips like cream cheese dip, sour cream dip, or Greek yogurt dip. 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.
Ingredients
Recipe Card
Fresh asparagus: I like to use medium-thickness spears when making this recipe. I find that the very thick ones are not as tasty (they tend to be fibrous), and the very thin ones are somehow less satisfying. See the photo below? The asparagus bunch marked as “Just Right” is the perfect thickness. However, if all you can get are thin spears, that’s fine, too! 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.
You can also add a generous pinch of various seasonings, including onion powder, dried thyme, and red pepper flakes. Another tasty option is to sprinkle the finished dish with grated parmesan cheese. 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. Drizzle the asparagus with butter and lemon juice, and season it with salt, pepper, and garlic powder. Serve immediately. 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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I prefer to chop them cold and use them in a salad like this asparagus salad instead of trying to reheat them. Sometimes, I wrap them in prosciutto slices for an improvised cold version of prosciutto-wrapped asparagus.
