Hazelnut Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortlessly elegant, and this simple preparation lets the vegetable truly shine. The spears are steamed right in a skillet until they're just tender and vibrantly green — that sweet spot where they still have a little backbone but yield beautifully to a fork. The real magic is the brown butter, which you cook low and slow until the milk solids turn golden and the whole thing smells deeply nutty and rich. That warm, toasty drizzle over the bright asparagus is one of those combinations that feels far more impressive than the effort involved. Fresh parsley adds a pop of color and a clean herbal note, and a little thyme takes it somewhere almost restaurant-worthy. Because this dish relies on nothing more than butter, asparagus, salt, and fresh herbs, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. It's the kind of side dish that disappears fast, so you might want to grab a spear straight from the platter before it hits the table.
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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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