Vegan Steamed Asparagus with Olive Oil & Lemon
Bright, crisp asparagus dressed with good olive oil and a squeeze of fresh lemon is one of those side dishes that looks far more impressive than the effort it takes. Steaming keeps the spears vivid green and perfectly tender without waterlogging them, so every bite has that satisfying snap. The finishing drizzle of extra-virgin olive oil adds a rich, grassy note that plays beautifully against the citrus, and a little lemon zest on top takes the whole thing to another level. This is the kind of recipe that proves plant-based eating doesn't require complicated substitutions or specialty products — just honest, quality ingredients doing exactly what they're supposed to do. It works as an elegant starter, a quick weeknight side, or even a light lunch alongside crusty bread. Serve it the moment it comes off the steamer for the best color and texture.
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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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