Artificial Flavors Free Steamed Asparagus with Brown Butter
Few side dishes are as quietly impressive as perfectly steamed asparagus finished with a drizzle of brown butter. The spears come out bright green and just tender, with a gentle bite that holds up beautifully under that rich, nutty sauce. Brown butter sounds fancy, but it's really just patience and a watchful eye — the milk solids toast in the pan until the whole thing smells like roasted hazelnuts, and then it's done. Fresh flat-leaf parsley and optional thyme bring a herby lift that keeps the dish feeling light despite the butter. Every ingredient here is exactly what it says it is: real asparagus, real butter, real herbs, and sea salt — nothing synthetic hiding in the mix. That simplicity is the whole point, and it's why the flavors taste so clean and honest on the plate. Serve it straight from the platter while the butter is still warm and glossy for the best possible bite.
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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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