Macadamia Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this preparation takes it somewhere genuinely special. Steaming the spears right in the skillet keeps them bright green and perfectly tender — that sweet spot where they bend just slightly without going limp. The real magic happens in the butter, which gets cooked low and slow until the milk solids turn golden and the whole thing smells like toasted hazelnuts without a nut in sight. Pouring that warm, nutty brown butter over the asparagus is one of those simple moves that feels far more impressive than the effort involved. Fresh parsley and a whisper of thyme round everything out with a little herbal brightness that keeps the dish from feeling too rich. It's the kind of side that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a table full of guests.
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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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