Chestnut Free Steamed Asparagus with Brown Butter
Few vegetable dishes are as quietly impressive as asparagus finished with a glossy pour of brown butter. The spears are steamed right in a skillet with just a splash of water, which keeps them vivid green and perfectly tender without any special equipment. The real magic happens when the butter hits the pan and transforms into something deeply nutty and golden — it takes only a few minutes but elevates the whole dish into something that feels genuinely restaurant-worthy. Fresh parsley and optional thyme scattered over the top add a bright, herby contrast that keeps every bite lively. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden tree nut additions that can sneak into pre-made sauces or seasoned butters. This is the kind of side dish that pairs beautifully with almost any main, yet it's elegant enough to hold its own at a dinner party. Serve it the moment the brown butter goes on — that's when it's absolutely at its best.
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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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