High Fructose Corn Syrup Free Steamed Asparagus with Brown Butter
Tender asparagus spears finished with nutty brown butter is one of those side dishes that feels far more impressive than the effort it actually takes. The steaming method keeps the spears bright green and perfectly crisp-tender — no mushy, overcooked stalks here. Brown butter is where the real magic happens: just a few minutes in the pan transforms plain unsalted butter into something deeply toasty and aromatic, and it does so with zero additives or sweeteners hiding in the mix. That matters more than you might think, because plenty of bottled sauces and flavored butters sneak in corn syrup derivatives to extend shelf life or boost flavor. This recipe skips all of that entirely, relying on real butter, fresh herbs, and good sea salt to do the heavy lifting. A scatter of flat-leaf parsley and optional thyme adds a pop of color and freshness that makes the whole platter look like it came out of a restaurant kitchen. Serve it immediately so the butter stays glossy and warm over every spear.
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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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