Barley Free Steamed Asparagus with Brown Butter
Asparagus season deserves a recipe that actually does the vegetable justice, and this one delivers with minimal fuss and maximum flavor. The spears are steamed right in a skillet until they're vivid green and just tender — that sweet spot where they still have a little backbone but yield beautifully to a fork. Then comes the real magic: brown butter, cooked low and slow until the milk solids turn golden and the whole pan smells like toasted hazelnuts. Poured over the warm asparagus with a scatter of fresh parsley and thyme, it transforms a simple side into something that feels genuinely special. Every ingredient here is naturally free of grain-based additives, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. It's the kind of dish that looks impressive on a dinner table but comes together in under ten minutes with a single skillet and a small saucepan.
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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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