Brazil Nut Free Steamed Asparagus with Brown Butter
Asparagus deserves better than a quick boil and a drizzle of olive oil, and this skillet-steamed version with brown butter proves it. The spears come out vibrant green and just tender — that perfect bend-but-don't-flop texture that makes every bite satisfying. The real magic happens when the butter hits the pan and transforms into something deeply nutty and golden, coating the asparagus in a way that feels far more impressive than the effort involved. Fresh parsley and optional thyme brighten the whole dish and keep it feeling light despite the richness of the butter. The ingredient list is refreshingly short and completely free of tree nuts in any form, so there's no label-reading stress — just clean, whole ingredients you can trust. It's the kind of elegant side dish that works on a Tuesday night just as easily as it does on a dinner party table.
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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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