Ingredients:

  • 1 pound (450g) fresh asparagus, preferably of similar thickness
  • 1 cup (240ml) water
  • ½ teaspoon (3g) salt, or to taste
  • 1 tablespoon (15ml) unsalted butter, melted (optional)
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Rinse the asparagus thoroughly. Snap off the tough ends by bending each spear until it breaks naturally. These ends can be discarded or saved for making vegetable stock.
  2. Pour 1 cup of water into the saucepan. Place the steamer basket inside, ensuring the water level is below the basket.
  3. Arrange the asparagus spears in the steamer basket in a single layer (or as close as possible). Sprinkle with salt. Cover the saucepan with the lid.
  4. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium and steam for 3-7 minutes, depending on the thickness of the asparagus. Start checking for doneness after 3 minutes for thinner spears and 5 minutes for thicker ones. The asparagus should be bright green and tender-crisp when pierced with a fork. Learn how to cook steamed asparagus perfectly.
  5. Remove the steamed asparagus from the steamer basket using tongs. Transfer to a serving plate. Drizzle with melted butter (if using), and season with freshly ground black pepper. Serve immediately with lemon wedges, if desired.