Artificial Food Coloring Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this steamed version with brown butter takes it somewhere genuinely special. The spears are cooked just until bright green and barely tender, so they keep that satisfying snap without turning limp or dull. What really elevates the dish is the brown butter — a few extra minutes in the pan transforms plain unsalted butter into something nutty, rich, and deeply aromatic that coats every spear beautifully. Fresh parsley and optional thyme round things out with a clean, herby finish that feels restaurant-worthy with almost no effort. For anyone keeping a close eye on artificial dyes and additives, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with nothing processed or packaged that could sneak in unwanted extras. It's the kind of side dish that pairs with almost anything and comes together in a single skillet, making cleanup as easy as the cooking itself.
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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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