Sesame Free Steamed Asparagus with Brown Butter
Asparagus has a way of making any plate look effortlessly elegant, and this preparation lets the vegetable truly shine. The quick skillet-steaming method keeps the spears vivid green and just tender — that sweet spot where they bend without going limp. Then comes the real magic: brown butter, cooked low and slow until the milk solids turn golden and the whole kitchen smells like toasted hazelnuts. It gets poured straight over the spears along with fresh parsley and a whisper of thyme, turning a handful of simple ingredients into something that tastes genuinely restaurant-worthy. For anyone navigating sesame allergies or sensitivities, this dish is a breath of fresh air — no tahini, no sesame oil, no hidden seed blends anywhere near it. It's the kind of side that pairs beautifully with almost any main course and comes together with nothing more than a skillet, a small saucepan, and a little patience at the stove.
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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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