Mushroom Free Steamed Asparagus with Olive Oil & Lemon
Bright, fresh, and ready in minutes, this steamed asparagus dish is the kind of simple side that makes a weeknight dinner feel a little more special. The spears are steamed just until tender and vivid green, then finished with a drizzle of good olive oil, a squeeze of lemon juice, and a pinch of sea salt — nothing fussy, nothing hidden. If you want an extra pop of citrus, a little lemon zest scattered over the top takes it from simple to genuinely impressive. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's actually on your plate — no sauces, no blends, no surprises. It's a naturally mushroom-free dish by design, relying entirely on fresh produce and pantry staples you already know and trust. Serve it alongside grilled chicken, fish, or a hearty grain bowl and watch it disappear fast.
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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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