Almond Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this preparation lets the vegetable truly shine. The spears are steamed right in a skillet with just a splash of water, which keeps them vivid green and perfectly tender without turning limp or waterlogged. The real magic happens in the pan afterward — butter is cooked low and slow until the milk solids turn golden and the whole thing smells warm and nutty, creating a rich, glossy sauce with almost no effort. A shower of fresh parsley and optional thyme ties it all together with a bright, herby finish. For anyone navigating nut allergies, this dish is a genuinely safe and satisfying choice — every ingredient is straightforward, and there's no risk of hidden almond oils or almond-based butter substitutes sneaking in. It's the kind of simple, elegant side that works just as well on a weeknight as it does next to a holiday roast.
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Learn more →Ingredients
4 servings
- 1 lb fresh asparagus, woody ends snapped off
- 3 tbsp unsalted butter
- ¼ tsp fine sea salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Arrange the asparagus in a single layer in a large skillet. Add enough cold water to reach about 1/4 inch up the sides of the pan. Cover and bring to a boil over medium-high heat, then steam for 3–5 minutes, until the spears are bright green and just tender when pierced at the thickest point with a paring knife — they should bend slightly but not flop.
- 2
Transfer the asparagus to a serving platter using tongs and discard the steaming water. Pat the skillet dry or use a separate small light-colored saucepan for the butter.
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