Seed Oil Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortless, and this preparation lets the vegetable truly shine. Steaming the spears right in a skillet keeps them vivid green and just tender — that sweet spot where they bend without going limp. The real magic here is the brown butter, which transforms three tablespoons of unsalted butter into something deeply nutty and golden in just a few minutes of careful swirling over medium heat. It's a technique that sounds fancy but is genuinely forgiving once you know what to watch for: subsiding foam, golden milk solids, and that unmistakable toasty aroma. Because the whole dish relies on real butter, fresh herbs, and nothing else, there are no hidden industrial oils to worry about — just clean, honest fat doing exactly what it's supposed to do. A scatter of flat-leaf parsley and optional thyme brings a bright, herby finish that keeps the richness in check. This is the kind of side dish that disappears fast, so consider making a little extra.
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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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