Steam asparagus for 2 to 5 minutes, depending on spear thickness. Thin asparagus takes 2 to 3 minutes, medium spears take 3 to 4 minutes, and thick spears take 4 to 5 minutes. Check early and remove it when tender but still slightly crisp.
Quick Look: Steamed Asparagus
- What it is: Fresh asparagus steamed until tender but still slightly crisp.
- Why Make THIS Version? A simple side dish that cooks in 2 to 5 minutes, with timing for thin, medium, and thick spears.
- Key Ingredients: Fresh asparagus and water. Add salt, pepper, butter or olive oil, and lemon to taste.
- Calories per Serving: About 23 calories, before optional toppings.
- Total Time: 10 minutes.
- Pairs Well With: Skillet fish fillets, seared chuck steak, or a roasted whole chicken.
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Steaming Times
- Thin spears (pencil-sized): 2 to 3 minutes
- Medium spears (standard thickness): 3 to 4 minutes
- Thick spears (larger than a finger): 4 to 5 minutes
Start checking at the shorter time. The spears are ready when a fork slides into the thickest part with a little resistance. Remove them from the steamer right away to prevent overcooking.
Ingredients
- Fresh asparagus
- Water for the steamer
- Optional: salt, freshly ground black pepper, butter or olive oil, and lemon wedges
See recipe card for amounts.
How to Steam Asparagus
- Trim off the woody ends of the asparagus. For thick asparagus spears, peel the tough outer layer from the lower half with a vegetable peeler.
- Rinse the spears under cold water.
- Fill a medium or large pot with about an inch of water and add a steamer basket. The water line should be right below the basket.
- Bring the water to a boil over high heat. Add the asparagus to the steamer basket and cover the pot with a tight-fitting lid.
- Reduce the heat to medium and steam for 2 to 5 minutes, using the timing guide above. Check early and remove the asparagus when tender but still slightly crisp.
- Serve hot.
Tip: If not serving immediately, transfer the asparagus to a bowl of ice water to stop the cooking process and keep its bright green color.
Toppings
Steamed asparagus is delicious straight from the pot with a little flaky sea salt and freshly ground pepper.
Try one of these simple toppings:
- Lemon Garlic Butter Sauce
- Garlic & Parmesan
- Olive Oil & Balsamic
- Crushed Red Pepper & Sea Salt
- Hollandaise Sauce
- Toasted Almonds or Pine Nuts
Uses for Steamed Asparagus
Serve steamed asparagus alongside pan-seared shrimp, NY Strip steak, or crispy chicken cutlets.
- Slice and toss into salads.
- Chop into small pieces and add to shrimp and eggs or use as an omelet filling.
- Mix with cooked pasta, Parmesan cheese, and cracked black pepper.
- Stir into a meat or steak stir-fry at the end of cooking.
- Use as a pizza topping.
Storage and Reheating
Store leftover steamed asparagus in an airtight container or a resealable bag in the refrigerator for up to 3 days. Freezing is not recommended.
- Stovetop: Heat a skillet over medium heat and warm the asparagus for 1 to 2 minutes, shaking the pan occasionally.
- Microwave: Place asparagus on a microwave-safe plate and cover it with a damp paper towel. Heat for 30 seconds to one minute until warm.
How Long To Steam Asparagus
Equipment
- Vegetable peeler for thick asparagus
- Large Saucepan with Lid
- Steamer basket
- Paring knife
- Cutting board
Ingredients
- 1 pound asparagus
Instructions
- Trim the woody ends by cutting about an inch from the bottom. Rinse the spears under cold water.1 pound asparagus
- Fill a medium or large pot with about an inch of water and place a steamer basket inside. The water line should be right below the basket.
- Bring the water to a boil over high heat. Add the asparagus to the steamer basket and cover the pot with a tight-fitting lid.
- Reduce the heat to medium and steam for 2-5 minutes, adjusting based on the thickness of the spears.
- Serve hot.
Felice Kaufman says
I love these asparagus!