Pregnancy Friendly Steamed Asparagus with Brown Butter
Asparagus is one of those vegetables that practically begs to be eaten during pregnancy — it's packed with folate, which supports healthy fetal development right from the start. This simple preparation lets the vegetable shine without any fussy techniques or questionable ingredients, just fresh spears steamed until they're perfectly tender and vivid green. The real magic here is the brown butter, which takes only a few extra minutes but transforms the whole dish with a deep, nutty richness that feels genuinely indulgent. Flat-leaf parsley adds a bright, fresh finish, and a little fresh thyme rounds everything out if you have it on hand. The steaming method is gentle and quick, preserving nutrients while keeping the asparagus from going limp or losing its color. It's the kind of side dish that works alongside almost anything and comes together fast enough for a weeknight — no complicated steps, no ingredients to second-guess.
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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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