Paraben Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this preparation takes it somewhere genuinely special. The spears are steamed just until bright and tender — that sweet spot where they bend slightly but still have a little life in them — then finished with a drizzle of nutty brown butter that transforms a simple vegetable into something you'd happily eat on repeat. Brown butter sounds fancy, but it's really just patience and a watchful eye as the milk solids go golden and the whole kitchen starts smelling like toasted hazelnuts. Fresh parsley and optional thyme round everything out with a clean, herby lift that keeps the dish feeling light. For anyone navigating ingredient sensitivities around preservatives and synthetic additives, this recipe is reassuringly straightforward — every component is a whole, recognizable ingredient with nowhere for hidden extras to hide. It comes together fast, looks beautiful on a platter, and pairs with just about anything you're already making for dinner.
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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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