Carrageenan 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 gently steamed until just tender and vibrantly green, then finished with a drizzle of nutty brown butter that adds a rich, toasty depth you'd expect from a restaurant side dish. Brown butter sounds fancy, but it comes together in minutes — just watch the milk solids carefully as they turn golden and fragrant, and pull the pan off the heat before they go too far. Fresh parsley and optional thyme brighten everything up and keep the flavors clean and herby. For anyone navigating ingredient labels, this dish is beautifully straightforward — just fresh asparagus, real butter, sea salt, and herbs, with zero processed additives or stabilizers to worry about. It's the kind of side that pairs with almost anything and comes together so quickly it barely feels like cooking.
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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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