Simply Steamed Asparagus

    20 min

    A simple but tasty way to cook fresh asparagus! Try using vinaigrette dressing in place of the butter too.

    218 people made this

    Serves: 4 

    • 1 bunch asparagus
    • 1 teaspoon butter
    • 1/4 teaspoon salt
    • 750ml water

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to the boil.
    2. Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

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    Reviews in English (79)


    This is certainly simple! Simple, but delcious! Followed recipe exactly until the end, at which point, we added a little more butter and salt just before serving. It may not have been necessary, but my boyfriend is used to an Italian asparagus recipe, that includes pan-frying in lots of oil AND butter (yummy, but SO MUCH FAT!), and I want to slowly get him used to a healthier version. Next time, I'll try omitting the extra salt and butter. We steamed for a tad bit too long so the stems were slimy, but the tops were just delicious! That was purely our own fault, and not the fault of the recipe - I'm just including it here as a warning to other members - please be careful about cooking too long! It's really a great, simple, healthy recipe, and I think it deserves more attention. :-)  -  08 Mar 2008  (Review from Allrecipes US | Canada)


    Great! My first time making steamed asparagus-- I had no idea how long to steam. This recipe really helped.  -  23 Sep 2006  (Review from Allrecipes US | Canada)


    This was really good. My husband said this is his favorite way of preparing asparagus. Before I served this I sprinkled some lime juice over the spears for a little kick. Make sure to do this right before you plan on serving...otherwise the acidity from the lime makes the drippings turn red. Will use this often!!  -  04 Apr 2003  (Review from Allrecipes US | Canada)