Citric Acid Free Steamed Asparagus with Brown Butter
Asparagus has a natural, grassy sweetness that really shines when you treat it simply, and this preparation does exactly that. Steaming the spears in just a shallow layer of water keeps them vibrant and tender without washing out their flavor, so every bite stays bright and satisfying. The real star here is the brown butter — a few extra minutes on the stove transforms plain unsalted butter into something deeply nutty and golden, adding richness that feels almost indulgent for such a clean, whole-food dish. For anyone navigating citric acid sensitivities, this recipe is a genuine relief: every single ingredient is straightforward and naturally free of the preservatives, acidulants, and "natural flavor" blends that sneak citric acid into so many packaged sauces and seasonings. Fresh parsley and optional thyme finish the dish with herby fragrance that complements the butter without introducing anything processed or questionable. It comes together in one skillet and a small saucepan, making cleanup as easy as the cooking itself. Serve it the moment the butter hits the spears and you'll understand why the simplest recipes are often the most memorable.
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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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