Steamed Asparagus
Steaming asparagus requires only a few minutes over boiling water to transform the stalks from raw and fibrous into bright, crisp-tender spears. The goal is to retain a snap in the stem while ensuring the tips are cooked through, avoiding the mushy texture that comes from overexposure to heat.
Freshness is the primary factor
Check that the tips are tight and closed, not soft or mushy. Snap the woody ends off naturally rather than cutting them to ensure you only eat the tender portion of the stalk.
- steamer basket
- pot with a lid
- tongs
What goes in.
- 1 lbasparagus spears
- 1 tspkosher salt
- 1 tbspunsalted butter
- to tasteblack pepper
The color check
Watch for the stalks to turn a vivid, vibrant green. Once they hit that shade and a fork slides easily into the base, pull them off the heat immediately.
The method.
Prep the spears
Hold a stalk at both ends and bend until it snaps; it will naturally break where the woody part ends and the tender part begins. Discard the woody bases.
Boil the water
Fill your pot with about an inch of water. Bring it to a boil over high heat, then add the salt.
Steam
Place the asparagus in the steamer basket and set it in the pot. Cover tightly with the lid. Steam for 3 to 5 minutes, depending on the thickness of the stalks.
Finish
Remove the basket. Transfer the spears to a plate, toss with butter, and grind fresh black pepper over the top before serving.
Other turns to take.
Lemon-Garlic
Toss the finished spears with lemon zest and a pinch of garlic powder instead of just butter.
Shaved Parmesan
Top the hot asparagus with thin shavings of hard cheese immediately so it softens slightly against the heat.
When it doesn't go to plan.
If the stalks are varying in thickness, put the thicker ones in the steamer a minute before the thinner ones.
Do not let the water touch the asparagus; the steam does the work, not the boiling water.
If you aren't serving them immediately, plunge the steamed stalks into an ice bath to stop the cooking and lock in the color.
The ones that keep coming up.
How do I know if the stalks are too thick?
If they are thicker than a pencil, they may take an extra minute. Use a vegetable peeler to shave the bottom inch of the skin off if they look particularly woody.
Can I steam them without a basket?
You can use a heat-proof colander that fits inside your pot, or simply use a very small amount of water in a skillet and keep the lid on tight to trap the moisture.