Honey Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortlessly elegant, and this steamed-then-browned-butter version delivers serious flavor with very little fuss. The spears are steamed right in a skillet until they're vivid green and just tender — that perfect bend-but-don't-flop stage that keeps them from going limp and sad. The real magic happens when the butter hits the pan and transforms into something deeply nutty and golden, coating every spear in rich, toasty goodness. Many bottled sauces and glazes sneak sweeteners into vegetable sides, but this one keeps things completely clean — just butter, salt, and fresh herbs doing all the heavy lifting. Flat-leaf parsley brightens the whole dish, and a scatter of fresh thyme adds a subtle earthiness if you're feeling it. It comes together fast and tastes like something you'd order at a bistro, which makes it just as at home on a weeknight dinner table as it is at a dinner party spread.
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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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