Steaming Asparagus
Asparagus is a vegetable that loses its character quickly if boiled too long. Steaming keeps the stalks suspended above the water, preserving their clean, grassy flavor and bright appearance.
Watch the color, not the clock.
Asparagus turns from dull olive to a vivid, neon green when it is nearly done. Keep the lid on to trap the steam, but peek once it brightens.
- steamer basket
- large pot with a lid
- tongs
What goes in.
- 1 lbasparagus, woody ends trimmed
- 1 inchwater (for the base of the pot)
- 1/2 tspkosher salt
Finding the natural break
Hold the stalk at both ends and bend; it will naturally snap where the woody bottom meets the tender upper portion. Use the leafy top portions for the pot.
The method.
Prepare the pot
Add one inch of water and the salt to your pot. Set the steamer basket inside, ensuring the water level is below the bottom of the basket.
Boil the water
Bring the water to a rolling boil over high heat.
Load the basket
Place the trimmed asparagus in the basket. If the spears are long, lay them flat or overlap them slightly.
Steam
Cover the pot with the lid and steam for 3 to 5 minutes, depending on the thickness of the stalks.
Check for doneness
Remove the lid and poke the thickest part of a spear with a knife; it should slide through with only minor resistance.
Other turns to take.
Lemon and Herb
Toss the warm, steamed spears in melted butter, lemon zest, and chopped parsley immediately after removing from the heat.
Shaved Parmesan
Finish with a generous dusting of hard cheese while the asparagus is still hot so it softens slightly against the stalks.
When it doesn't go to plan.
If the asparagus is very thick, peel the bottom two inches of the skin with a vegetable peeler to ensure it cooks at the same rate as the tips.
If you aren't serving them immediately, plunge the steamed spears into a bowl of ice water to stop the cooking and lock in the color.
Save the woody ends you trimmed off; they are excellent for flavoring a vegetable broth.
The ones that keep coming up.
How do I know if my asparagus is overcooked?
The spears will look olive-drab rather than bright green, and they will bend limply when lifted with tongs instead of standing firm.
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