Eosinophilic Esophagitis Friendly Steamed Asparagus with Olive Oil & Lemon
Bright, grassy asparagus gets a simple but stunning treatment here — steamed until just tender and finished with a drizzle of good olive oil, a squeeze of fresh lemon juice, and a pinch of sea salt. The result is clean, vibrant, and genuinely delicious without relying on any of the common trigger ingredients that make so many vegetable dishes off-limits. No dairy, no wheat, no eggs, no soy — just a short list of whole, recognizable ingredients that come together in minutes. Steaming keeps the spears beautifully bright green and preserves their natural sweetness, while the lemon zest (if you use it) adds a fragrant lift that makes the whole plate feel a little special. It's the kind of side dish that works alongside almost any protein and never feels like a compromise — it feels like a choice.
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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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