Steamed Asparagus
An elegant vegetable that is healthy too.
What You’ll Need to Make Steamed Asparagus
How to Make Steamed Asparagus
Start with one bunch of asparagus, about one pound.
Wash the asparagus and trim the ends. Note: Cut off enough so that you can slice through easily. If it is hard to cut, you will want to cut back a little more. Typically, you will need to trim off about an inch and a half.
Place in a large enough saucepan. Add water. The water should come up to about 1 inch from the bottom of the pan. Sprinkle with salt. Place lid on top.
Turn on the heat to Medium high. Once the water starts boiling reduce to medium and continue to cook for 5 minutes. The asparagus should still be vibrant green and cooked perfectly through.
Remove lid and serve immediately.
Ingredients
- 1 lb asparagus trimmed
- 1/4 tsp salt
- 1 cup water Enough to come up about 1 inch
Instructions
- Wash the asparagus and trim the ends. Note: Cut off enough so that you can slice through easily. If it is hard to cut, you will want to cut back a little more. Typically, you will need to trim off about an inch and a half.
- Place in a large enough saucepan. Add water. The water should come up to about 1 inch from the bottom of the pan. Sprinkle with salt. Place lid on top.
- Turn on the heat to Medium high. Once the water starts boiling reduce to medium and continue to cook for 5 minutes. The asparagus should still be vibrant green and cooked perfectly through.
- Remove lid and serve immediately.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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