How to Steam Asparagus

Steaming asparagus is the perfect way to preserve its texture and bring out the best in its flavor. In this article you will learn how to steam asparagus either on the stove or in the microwave, and then serve it with an appropriately light dressing.

Method 1

Method 1 of 4:

Steaming Asparagus on the Stove

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1
Wash and cut the asparagus. Focus on the ends when you wash it, as this is where dirt and grit are most likely to collect. Once the asparagus is clean, use a vegetable peeler to remove the scales. Lastly, hold the asparagus by each end and bend it. It will snap right where the woody part ends and the tender part begins. Discard the hard, woody part. For more details on preparing asparagus, see the section on preparing, above.
- Consider cutting the asparagus into smaller, bite-sized pieces.
Fill a large pot with 1 inch (2.54 centimeters) of water, and place a steamer basket on top. The bottom of the steamer basket should not be touching the water.
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If you have not already, move the pot to the stove.
For thin asparagus, this will take 3 to 5 minutes. For thick asparagus, it will take 6 to 8 minutes.^{[1]XResearch source}
5
Take the lid off and check the asparagus for doneness. The asparagus should look bright green. Stick a fork or knife into one of the stems. If the asparagus is slightly tender, then it's done. If it is hard, then replace the lid and let it steam for another minute.
- Do not overcook the asparagus, or it will become limp and mushy and lose its bright color.
Place it in a serving dish and serve hot.
Fill a skillet with ½ cup (120 milliliters) of water per ½ pound (225 grams) of asparagus.^{[2]XResearch source} Add the asparagus, and cover the skillet with a lid. Boil over medium-high heat for about 5 minutes, or until the asparagus turns bright green and tender. Drain the water and serve the asparagus immediately.

Method 2

Method 2 of 4:

Steaming Asparagus in the Microwave

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1
Wash and cut the asparagus. Focus on the ends when you wash the asparagus. This is where dirt and grit tend to collect. You will also want to remove the scales using a vegetable peeler. When the asparagus is clean and de-scaled, hold it by each end and bend it. It will snap right where the wood and tender parts meet. Toss the hard, woody part and keep the tender part. For more details on preparing asparagus, see the section on preparing, above.
- Consider cutting the asparagus into smaller, bite-sized pieces.
Make sure that the dish is large enough to fit the asparagus.^{[3]XResearch source}
Start laying the asparagus stalks down side by side until the entire bottom is covered. Lay down more asparagus on top of the first layer. Keep doing this until you have 2 or 3 layers of asparagus.^{[4]XResearch source}
Run your finger around the rim of the dish to seal it. Be sure to tuck the wrap under the dish.
This is very important. If you don't do this, the steam will get trapped inside the plastic and cause it to pop. The plastic wrap may also melt over the asparagus.
Check on the asparagus after about 2 and a half minutes to check for doneness. The asparagus is done when it turns bright green.
Be careful while doing this so that the steam doesn't burn you. Consider using a fork or a pair of tongs to lift the plastic wrap off. Serve the asparagus immediately.
Dampen several sheets of paper towel and wrap them around the asparagus. Place the bundle, seam-side-down on a microwave-safe dish. Put the dish into the microwave, and heat for 3 to 4 minutes. Be careful when removing the asparagus from the paper towel; it will be very hot.^{[5]XResearch source}

Method 3

Method 3 of 4:

Seasoning Steamed Asparagus

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Asparagus can be tasty on its own, but you can add some extra flavor to it with some butter, oil, lemon juice, or salt. This section will give you ideas on how you can season the asparagus once you have steamed it and are ready to serve it.
The olive oil will complement the flavor will the butter will make it richer.
A squirt of lemon juice brings out the bright spring flavor of asparagus. Another acid flavor, like apple cider vinegar, can also work well.
Sprinkle it with salt and pepper, and add additional seasonings like garlic powder or dried thyme to complete the dish.
Stir together 2 tablespoons of extra virgin olive oil and ½ teaspoon of lemon zest. Drizzle it over the steamed asparagus. Season lightly with some salt and pepper.^{[6]XResearch source}
6
Make a lemon dressing for the asparagus. Put all of the ingredients listed below into a jar. Close the jar and shake it to mix everything together. Pour the dressing over the steamed asparagus. Here is a list of what you will need:^{[7]XResearch source}
- 1/3 cup (80 milliliters) olive oil
- ¼ cup (60 milliliters) fresh lemon juice
- 1 teaspoon sugar
- ½ teaspoon dry mustard powder
- ¼ teaspoon lemon zest
You will need 1 teaspoon of garlic salt and the juice of half a lime.^{[8]XResearch source} This is enough for ½ pound (225 grams) of asparagus.
Dunk steamed asparagus in a bowl filled with cold water and ice cubes. This will chill the asparagus while keeping its bright color and crispy texture. You can also simply place steamed asparagus in a colander and pour cold water over it.^{[9]XResearch source}

Method 4

Method 4 of 4:

Preparing the Asparagus

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1
Buy fresh asparagus. Look for stalks that are firm and bright green, and avoid stalks that are limp or woody. Asparagus is at its best in early spring.
- Avoid asparagus with discolored parts or bruises.
- Frozen asparagus can also be steamed, but the texture won't be quite like steamed fresh asparagus.
2
Buy only as much as you will eat. Asparagus usually comes in bundles of 14 to 18 spears. If you are cooking for multiple people, plan on having 3 to 5 spears per serving.^{[10]XResearch source} Fresh asparagus will keep in the fridge for 3 to 4 days.^{[11]XResearch source}
- If a recipe calls for 1 pound (450 grams) of asparagus, you will need 12 to 15 large spears, or 16 to 20 small spears.^{[12]XResearch source}
Run the asparagus under cool water and use your fingers to remove any dirt or debris. Focus on the tips, where dirt is most likely to be caught.
Start peeling the asparagus about 2 inches (5.08 centimeters) from the bottom.^{[13]XResearch source} This is not necessary on thin stalks, but thick, woody stalks might need to be peeled. Not doing this may result in tough, fibrous asparagus.
Hold the asparagus at each end and bend it. It will snap right where the woody part begins. This is usually around the bottom third. Discard the hard, woody, bottom part.^{[14]XResearch source}
This may help reduce the cooking time. It will also make it easier to eat.

Expert Q&A

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Question
How do you prep asparagus before steaming?
Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
Sasha Reyes
Executive Chef
Expert Answer
The best way to prepare asparagus is to trim the end of the asparagus. There's two different techniques for that—you can do the "bend and snap" method, where you snap the asparagus at the point where it bends naturally. You can also chop off the bottom 2-3 inches (5.08 - 7.62 cm) of the asparagus and peel another 2-3 inches (5.08 - 7.62 cm) of the bottom with a vegetable peeler, which helps the asparagus be more flavorful and tender.
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Is it better to blanch or steam asparagus?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
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Either method works really well, but blanching is a bit faster. It takes only 1-4 minutes to blanch asparagus. Just make sure you shock the asparagus in ice water when you’re done to prevent it from getting overcooked after you take it out of the boiling water.
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What’s the healthiest way to eat asparagus?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
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Steaming is a great option, since it preserves most of the nutrients in the asparagus and doesn’t involve adding any oils or fats. Blanching, roasting, and grilling are also healthy choices.
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