Cinnamon Free Steamed Asparagus with Brown Butter
Tender-crisp asparagus draped in nutty, golden brown butter is one of those side dishes that feels far more impressive than the effort it actually takes. The spears are steamed right in a skillet with just a splash of water, which keeps them brilliantly green and perfectly yielding without turning soft or waterlogged. The real magic happens in the butter pan — a few patient minutes of swirling transforms plain unsalted butter into something deeply fragrant and toasty, with golden milk solids that add a rich, almost caramel-like depth to every bite. Fresh flat-leaf parsley brightens the whole plate, and a little thyme brings an earthy, herbal note if you want it. For anyone navigating a sensitivity to warming spices, this dish is a genuinely satisfying option — there's nothing hidden here, just clean, honest ingredients that let the produce shine. It comes together fast and looks stunning on the table, making it an easy go-to for weeknight dinners or a dinner party spread alike.
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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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