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Quick Pan-Steam Method for Asparagus
Do you like asparagus? I really enjoy the smaller more tender/young asparagus spears. I think the crispy thinner spears have a better flavor. Once they get too thick the flavor changes and they become a little chewy for me. Of course, this is a personal preference as I know people who love the thick spears. Which side are you on?
I really wanted to document this simple method on the website as a reference for you because it’s such a quick and incredibly easy way to get green vegetables on the dinner table. Knowing you’ll have perfectly cooked asparagus in just over 5 minutes removes the intimidation especially if you’re tired after a long day. So, I hope this inspires you to eat more asparagus this season as this is my goal.
Early springtime to early summer is the perfect time of year to enjoy some fresh asparagus! We actually enjoy handpicked asparagus grown every year on one of my family’s properties!
There’s nothing like those fresh tender spears!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your fresh vegetables a strange metallic or overly acidic taste. We want our asparagus to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
💚❓Pop Quiz: What’s the FIRST thing you think of when you think of asparagus!? 😂
➡ Asparagus isn’t just delicious, it’s also incredibly nutrient-dense … and it’s also low in calories, with a half-cup serving containing only 20 calories!
💡 It’s an excellent source of vitamins A, C, and K, disease-fighting antioxidants, and fiber.
⚡ Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.
It’s also believed to help lower high blood pressure and it’s high in folate, which helps reduce the risk of neural tube defects during pregnancy.
🤓 TRIVIA FACT: These little green (or white and purple) stalks are actually part of the lily family.
👩🏾🍳 Asparagus is especially delicious roasted or steamed (NOT canned or overcooked).
REFERENCE:
4 servings
Ingredients:
- 2 bunches of young asparagus
- 2 Tbsps grass-fed butter, ghee/clarified butter
- 2 fresh garlic cloves, pressed
- flaky sea salt and freshly ground black pepper, to taste
- 1 Tbsp chopped parsley, to garnish
- fresh lemon wedges, to serve
Optional:
- freshly shaved parmesan cheese
Instructions:
Using a sharp chef’s knife, trim about 1 inch off the ends of your clean asparagus spears.
Place your trimmed asparagus in a large skillet then add enough water just to just barely cover the bottom of the skillet.
Add the pressed garlic and butter/ghee into the skillet.
Bring the liquid from the pan to a boil, then reduce the heat to a low.
Partially cover the pan and allow it to steam-cook for 3-5 minutes, depending on the thickness of your asparagus spears.
Once the asparagus is tender-crisp with a slight crunch to the bite, transfer it to a platter.
Season with flaky salt, freshly ground pepper, and parsley.
Serve with lemon wedges and shaved parmesan cheese, if desired.
Enjoy!
💚Rachel
Ingredients
- 2 bunches of young asparagus
- 2 Tbsps grass-fed butter, ghee/clarified butter
- 2 fresh garlic cloves, pressed
- flaky sea salt and freshly ground black pepper, to taste
- 1 Tbsp chopped parsley, to garnish
- fresh lemon wedges, to serve
Optional:
- freshly shaved parmesan cheese
Instructions
- Using a sharp chef's knife, trim about 1 inch off the ends of your clean asparagus spears.
- Place your trimmed asparagus in a large skillet then add enough water just to just barely cover the bottom of the skillet.
- Add the pressed garlic and butter/ghee into the skillet.
- Bring the liquid from the pan to a boil, then reduce the heat to a low.
- Partially cover the pan and allow it to steam-cook for 3-5 minutes, depending on the thickness of your asparagus spears.
- Once the asparagus is tender-crisp with a slight crunch to the bite, transfer it to a platter.
- Season with flaky salt, freshly ground pepper, and parsley.
- Serve with lemon wedges and shaved parmesan cheese, if desired.
- Enjoy!
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