Chestnut Free Steamed Asparagus with Olive Oil & Lemon
Bright, grassy asparagus dressed in good olive oil and a squeeze of fresh lemon is one of those side dishes that looks far more impressive than the effort it takes. Steaming keeps the spears vivid green and perfectly tender without waterlogging them, so every bite has that satisfying snap. The whole thing comes together with just a handful of clean, whole ingredients — fresh asparagus, extra-virgin olive oil, lemon juice, sea salt, and an optional hit of zest if you want an extra citrus punch. For anyone navigating tree nut allergies or sensitivities, this kind of recipe is a genuine relief: no sauces, no spice blends, no packaged shortcuts that might carry hidden risks. Everything on the ingredient list is exactly what it says it is. It pairs beautifully with grilled fish, roasted chicken, or honestly just about anything you're already making for dinner. Simple, vibrant, and completely unfussy — this is the kind of vegetable dish that converts even the skeptics at the table.
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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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