If you don’t already know how to steam asparagus, it’s one of the most simple and delicious ways to prepare it. I like to peel asparagus before I steam it, as it gives it a wonderful texture and provides scraps to make an excellent asparagus garnish.
Beautiful asparagus can brighten and enhance almost any plate of food. The flavor is delicate and refreshing — and it’s so pretty!
How to Steam Asparagus
– Rinse, dry and snap or cut the tough bottoms off the asparagus.
– Gently peel the asparagus spears. Set the peels aside to make the Asparagus Garnish. (Unless I’m using very thin asparagus, I almost always peel it for a smoother texture.)
– Fill a large bowl with ice water and set it aside.
– Set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender.
– Drain again and pat dry with paper towels.
How to Make Asparagus Garnish
– Add the asparagus peels to a very hot pan coated with olive oil.
– Sauté the peels until they begin to turn golden brown, just a couple of minutes.
– Season with salt and pepper and set aside on a couple layers of paper towels to drain.
How to Use Asparagus Garnish
Put it on anything and everything you want! It’s fun, pretty and delicious! I love it on fish, chicken and pasta.
Imagine it on top of a salmon fillet! And of course, the steamed asparagus is on the side with a slice of lemon. A perfect plate. 🙂
So that’s my easy method for how to steam asparagus and make a super cool asparagus garnish.
More recipes with asparagus:
- Vegan Asparagus Soup
- Parmesan Asparagus Salad
- Purple Asparagus Recipe
- Asparagus Aussie Lamb Crostini
- Lemon-Dill White Asparagus Recipe
- Sausage Cheese Asparagus Bake
Steamed Asparagus and Asparagus Garnish
- 1½ pounds asparagus
- ½ teaspoon salt
- freshly ground black pepper
For the garnish
- 1 tablespoon olive oil
- asparagus peels from the above 1½ pounds
- salt and freshly ground black pepper
To make the asparagus
- Prep asparagus. Rinse, dry and snap or cut the tough bottoms off the asparagus, about 3 inches. Gently peel the asparagus spears. (Set the peels aside to make the Asparagus Garnish.)
- Fill a large bowl with ice water and set it aside.
- Steam. Set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender -- about 6 minutes, depending on the thickness of the spears.
- Shock. Drain the asparagus and "shock" it by placing it in the bowl of ice-water for about 3 minutes. This will stop it from cooking any further and help to keep the bright color.
- Drain and dry. Drain again and pat dry with paper towels. (At this point it can be used in a salad or other dish. To serve it warm, serve immediately after it's first drained and skip the "shocking" step.)
Make the garnish
- Sauté and season. Generously coat the bottom of a small to medium-sized sauté pan with the olive oil. Place it over medium-high heat, and once it's very hot, add the asparagus peels. (They should sizzle when you add them -- if you don't hear the sizzle, wait until the oil is hotter.)Sauté the peels until they begin to turn golden brown, about 2 minutes. Season with salt and pepper and set aside on a couple layers of paper towels to drain.
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