Pistachio Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortlessly elegant, and this preparation leans all the way into that. The spears are steamed right in a skillet until they're vivid green and just tender — that perfect bend-but-don't-flop texture that signals they're done at their best. Then comes the real magic: brown butter, cooked low and slow until the milk solids turn golden and the whole thing smells like toasted hazelnuts without a single nut in sight. That deeply savory, nutty aroma comes entirely from the butter itself, which makes this dish a genuinely satisfying option when you need to avoid tree nuts without sacrificing richness or complexity. Fresh parsley and optional thyme scattered over the top add a bright, herby finish that keeps the whole dish feeling light. It comes together in one skillet and a small saucepan, which means cleanup is minimal and dinner is on the table fast. Simple ingredients, serious flavor — this one earns a permanent spot in the weeknight rotation.
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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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