Emulsifier Free Steamed Asparagus with Olive Oil & Lemon
Fresh asparagus, good olive oil, a squeeze of lemon — sometimes the simplest combinations are the most satisfying. Steaming keeps the spears brilliantly green and perfectly tender without any added fats or coatings, so what you taste is pure vegetable flavor at its best. For anyone navigating emulsifier-free eating, this dish is a breath of fresh air — every single ingredient is exactly what it says it is, with no hidden additives or stabilizers to worry about. The bright hit of lemon juice and optional zest lifts the whole thing, while a drizzle of extra-virgin olive oil adds richness in the most natural way possible. It comes together in minutes and looks stunning on a platter, making it just as at home on a weeknight dinner table as it is alongside a special occasion spread. Serve it immediately straight from the steamer and let those clean, vibrant flavors do all the talking.
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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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