Oral Allergy Syndrome Friendly Steamed Asparagus with Olive Oil & Lemon
Asparagus gets the spotlight here, and honestly, it deserves it. A quick steam is all it takes to coax out those bright, grassy flavors while keeping the spears tender with just a little bite left in them. The finish is simple and brilliant — good olive oil, a squeeze of fresh lemon juice, a pinch of sea salt, and an optional scatter of lemon zest that makes the whole platter look like something from a restaurant. For anyone navigating oral allergy syndrome, this kind of recipe is a genuine relief: no raw produce to worry about, since steaming the asparagus is exactly what neutralizes the proteins that can trigger mouth tingling or itching. The heat does the work so you can actually enjoy one of spring's best vegetables without second-guessing every bite. It comes together in minutes and pairs beautifully with just about anything you're already making for dinner.
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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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