Gut Friendly Steamed Asparagus with Olive Oil & Lemon
Steamed asparagus is one of those dishes that proves simple food can be genuinely exciting. Fresh spears cooked just until bright green and tender have a clean, grassy sweetness that pairs beautifully with good olive oil and a squeeze of lemon. Steaming rather than boiling keeps the texture intact and preserves the natural flavor without any heavy sauces or additives that can be rough on a sensitive digestive system. Extra-virgin olive oil is a particularly smart finishing fat here — it's gentle, anti-inflammatory, and adds richness without overwhelming the vegetable. The lemon juice lifts everything and keeps the dish feeling light, while the optional zest adds a fragrant pop that makes it feel a little more special. This comes together in under ten minutes and works beautifully as a side for almost any protein, making it an easy weeknight staple you'll reach for again and again.
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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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