Steamed Asparagus (without a steamer basket)
*See note below recipe for microwave instructions (this recipe is made on the stovetop).
Ingredients
- 1 bunch asparagus
- Salt
- Butter (optional)
Instructions
- Prep the asparagus: Slice the tough, woody ends off each asparagus spear. You will probably need to slice off about 1 inch (2.5 cm). If the ends are 1/2 inch [13 mm] wide or more, slice them lengthwise. Do not throw the ends away.
- Evenly distribute the woody ends in the bottom of a skillet. The skillet you choose must be narrow enough that the ends cover the bottom with gaps that are too narrow for asparagus to fall through, but wide enough to fit your asparagus spears.
- Pour water into the pan until the woody ends are covered about halfway (about 1/3 cup). Do not add the asparagus spears yet. Bring to a simmer over high heat.**
- Once simmering, add the asparagus spears, cover, and reduce heat to medium or medium-high. Cook for about 3 to 5 minutes, just until the asparagus is bright green and tender (thinner spears steam more quickly, while wider spears take on-the-long-side).
- Lift the asparagus spears out and discard the woody ends. Sprinkle the spears with salt, top with dabs of butter (if using), and enjoy.
Notes
*If you want to use the microwave instead:
Prep your asparagus as described in the recipe above (step 1). Place the woody end pieces in a microwave-safe heat-proof bowl. Pour enough water into the bowl to come up the sides of the woody bits halfway (about 1/4 cup).
Place the asparagus spears on top. Cover with a heat-proof plate. Microwave for about 4 minutes (this will vary by microwave), until the asparagus is bright green and tender.
Sprinkle with salt, top with dabs of butter (if using), and enjoy.
** Don’t just let it simmer away or the water will evaporate. Add more water if you let it simmer too long before covering.
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