Pescatarian Steamed Asparagus with Olive Oil & Lemon
Bright, grassy asparagus gets the treatment it truly deserves here — a quick steam to lock in that vivid green color, then a generous drizzle of extra-virgin olive oil and a hit of fresh lemon juice that makes every spear sing. The technique is beautifully simple: a steamer basket, a few minutes over boiling water, and you're done. Steaming keeps the spears tender without waterlogging them, so the texture stays snappy and satisfying rather than limp and sad. A pinch of fine sea salt and an optional scatter of lemon zest pull the whole thing together with a brightness that feels almost restaurant-worthy. This is the kind of side dish that pairs effortlessly with fish, shellfish, or a poached egg, making it a natural fit for anyone eating a seafood-forward diet. It comes together with just a handful of clean, whole ingredients and zero fuss, which means it's just as at home on a busy weeknight table as it is at a dinner party spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!