Brazil Nut Free Steamed Asparagus with Olive Oil & Lemon
Fresh asparagus deserves a preparation that lets it shine, and this simple steamed version does exactly that. The spears are cooked just until bright green and tender, then finished with a drizzle of good olive oil, a squeeze of lemon juice, and a pinch of sea salt — nothing more, nothing less. That optional lemon zest on top adds a fragrant citrus punch that takes the whole dish to another level. Tree nut allergies can make even the most innocent-looking restaurant sides a gamble, but every single ingredient here is naturally clean and straightforward, with zero hidden surprises. The steaming method keeps the asparagus vibrant and perfectly crisp-tender rather than waterlogged, which makes a real difference on the plate. It comes together in minutes and works beautifully as a side for everything from a weeknight dinner to a dinner party spread.
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh asparagus, tough ends snapped off
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt, or to taste
- 1 tsp lemon zest (optional)
Instructions
- 1
Pour about 1 inch of water into a large skillet or wide saucepan and set a steamer basket inside. Bring the water to a boil over medium-high heat.
- 2
Arrange the asparagus in the steamer basket in a single layer. Cover and steam until the spears are bright green and just tender when pierced at the thickest point with a paring knife, 4–6 minutes for medium spears or 6–7 minutes for thick spears.
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