Steamed Asparagus with Lemon and Garlic
Serves 4
I love asparagus, whether roasted, sautéed, boiled, by itself, in stir-fries or casseroles, even raw with a light and creamy dip. See the similar and related recipes for some examples. Steaming is just another way to prepare it. This is a simple dish with very little seasoning that lets the flavor of the asparagus shine. Rather than use a steamer basket, I prefer to pan-steam the asparagus, placing it directly in the bottom of a skillet with just enough water to provide a moist environment. This is a quick, easy, healthy and delicious side dish equally appropriate for a weeknight dinner, special occasion or elegant entertaining.
Ingredients
- 1 bunch asparagus, about 1 pound (see notes below)
- 2 tablespoons water, more or less as needed
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- Salt and pepper to taste
- Juice of one-half lemon (about 1 tablespoon)
Clean and trim the asparagus, discarding the tough stem ends up to where each asparagus spear breaks when bent. Place in a large skillet or sauté pan. Add the water, olive oil, garlic, salt and pepper. Bring to a boil over high heat, reduce to medium, cover and simmer for 5 minutes. Turn the asparagus over, add a little water if dry, cover and continue to cook until tender, about 4 additional minutes. When tender, drizzle with the lemon juice and serve immediately.
Notes: If you are not certain how much of the bottom stems will need to be removed, you might want to purchase a little extra asparagus. Even within the same bunch, the portion of the stem that needs to be discarded can vary greatly. That is also why, rather than cutting all the spears to one length as directed in many recipes, I bend each stem individually until it breaks. It takes just a little more time and there is much less waste. I prefer to use thicker rather than thin asparagus spears because, in my opinion, they have more flavor and, despite what you might expect, are usually more tender. The cooking time depends on the age, thickness and how tender you want the asparagus, so check it early if you want it somewhat crisp. I love crispy raw asparagus, but I prefer it more tender when cooked. Like most vegetables cooked with olive oil instead of butter, this asparagus is equally good served hot, warm or at room temperature.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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