Gelatin Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this preparation takes it somewhere genuinely special. The spears are steamed just until they turn vivid green and yield gently to a knife — tender without losing that satisfying bite. Then comes the real magic: butter cooked low and slow until the milk solids go golden and the whole pan smells like toasted hazelnuts. That nutty, rich brown butter gets poured straight over the spears, finished with fresh parsley and a little thyme for brightness. It's the kind of side dish that tastes far more involved than it actually is. Since every ingredient here is straightforwardly whole and plant- or dairy-based, there's nothing hidden to second-guess — no thickeners, no additives, just real food doing its job beautifully. Serve it immediately so the butter stays glossy and the herbs stay fresh.
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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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