Mushroom Free Steamed Asparagus with Brown Butter
Asparagus gets a serious glow-up here, transformed from a simple steamed vegetable into something genuinely elegant with just a handful of pantry staples. The real star is the brown butter — cooked low and slow until the milk solids turn golden and the whole pan smells like toasted hazelnuts — which gets poured over the bright green spears right before serving. It's one of those techniques that sounds fancy but takes only a few minutes and makes the dish taste like it came from a proper bistro kitchen. Fresh parsley and optional thyme add a pop of color and herbal freshness that keeps everything feeling light rather than heavy. For anyone navigating a diet that rules out fungi, this dish is a natural fit — every ingredient is clean and straightforward, with zero hidden extras to worry about. Serve it as a weeknight side or plate it up for guests; either way, it disappears fast.
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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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