Cinnamon Free Steamed Asparagus with Olive Oil & Lemon
Fresh asparagus has a way of making any plate look effortless, and this steamed preparation lets the vegetable truly shine. 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 lift that takes the whole dish to another level. For anyone navigating a sensitivity to cinnamon, this kind of recipe is a genuine relief — no spice blends, no hidden seasonings, just clean, whole ingredients you can see and trust. It works beautifully as a side alongside grilled proteins, pasta, or a simple grain bowl. The steaming method keeps the asparagus vibrant and perfectly crisp-tender without any fuss, and cleanup is minimal. Simple, bright, and completely satisfying.
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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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