Steamed Asparagus
Servings: 4 people
For Steaming
- 16 ounces (1 lb) (500 grams) asparagus
- 3 cups (¾ liter) water
For Serving
- 4 wedges lemon
- ½ tablespoon olive oil extra virgin
- ½ teaspoon salt
- 2 twists black pepper
- Rinse asparagus and cut off woodier end of the stalk.
- Optional: If asparagus is not so fresh might get woody at the bottom. If that's the case, peel 2 inches of the stalk. It'll be more tender.
- Add water to large pan. Put steamer basket in. Place asparagus on top. Cover with a lid.
- Bring water to a boil and steam for 5 to 10 minutes, depending on how thick they are. The ones in the pictures took 10 minutes as they were quite thick. To check for doneness, pierce the stalks with a pointy knife. If it slides in easily, the asparagus is cooked.
- Serve with lemon juice, salt, pepper, and a drizzle of extra virgin olive oil. Optionally you can sprinkle with freshly chopped flat-leaf parsley.
MORE SERVING SUGGESTIONS
Butter and Lemon
As an alternative to olive oil, you could use butter or vegan butter. Add a teaspoon or two of vegan butter to the hot steamed asparagus. Add a pinch of salt and pepper and a squeeze of lemon, and sprinkle with finely chopped flat-leaf parsley.
Lemon Mustard Vinaigrette
This is our vegan version of honey-mustard vinaigrette. Make it with 2 tbsp of extra virgin olive oil, 2 tbsp of lemon juice, 1 tbsp of maple syrup, 1 tsp of mustard, ½ tsp of salt, and a few twists of black pepper, and a grated clove of garlic (optional). Whisk well and serve alongside the steamed asparagus for people to drizzle on top.
