Pork 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 real star here 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 just-steamed spears for a result that feels restaurant-worthy with almost no effort. Steaming the asparagus right in the skillet keeps the spears bright green and perfectly tender without waterlogging them, so every bite has that satisfying snap. Fresh parsley and optional thyme add a herby lift that balances the richness of the butter beautifully. The ingredient list is short and completely straightforward — fresh asparagus, unsalted butter, sea salt, and herbs — so there's nothing hidden to worry about, just clean, honest cooking. It comes together in minutes and is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or dressing up a weekend 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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