Celery Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless and elegant, and this steamed version with brown butter is no exception. The spears are cooked just until bright green and barely tender, so they keep that satisfying snap without turning limp or waterlogged. The real magic happens in the pan when the butter transforms into something deeply nutty and golden — it takes only a few minutes but adds a richness that tastes far more involved than it actually is. Fresh parsley and optional thyme bring a herby lift that keeps the whole dish feeling light despite the luxurious finish. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It's the kind of side dish that works just as well on a busy weeknight as it does alongside a special dinner, and it comes together in one skillet with almost no cleanup.
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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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