Cashew Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortlessly elegant, and this preparation lets the vegetable truly shine. The spears are steamed right in a skillet with just a splash of water, keeping them vivid green and perfectly tender without turning mushy. The real magic happens when butter hits that hot pan and transforms into something deeply nutty and golden — a classic brown butter that coats every spear in rich, toasty flavor. Fresh parsley and optional thyme add a bright, herby finish that keeps the whole dish feeling light despite the indulgent sauce. It comes together with just a handful of clean, simple ingredients, so there's no need to scan labels or stress about hidden nut-based additives sneaking into your side dish. This is the kind of recipe that looks impressive enough for a dinner party but is honestly weeknight-easy from start to finish.
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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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