Steamed Asparagus | Recipes | Cook For Your Life

Steamed Asparagus

Rated 4 out of 5
4 out of 5 stars (based on 26 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 2 ingredients

When asparagus is in season, its sweet, tender stalks require minimal cooking. Steaming is the easiest way to prepare asparagus so that its flavor can shine. You don’t need a special steamer to cook asparagus...


  • 1 pound of asparagus spears, rinsed and trimmed
  • Sea salt
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


23 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


5 g


2 g


3 g


3 g


264 mg


  1. Lay the asparagus in a double layer in a wide pan and sprinkle with sea salt. If your pan looks too crowded, steam the asparagus in 2 batches. Pour in just enough water cover the bottom of the pan, but not submerge the bottom layer of asparagus. Bring the water to a boil, cover the pan and turn the heat down to a low simmer.
  2. Check the asparagus for doneness after about 3 minutes. Their size will determine how long they need to cook. They should be bright green and bendy, not a dull olive color and soggy. They can overcook in a nano-second - this is where a careful eye comes in!
  3. Serve them right out of the steamer, or if eating cold, run them under cold water to stop the cooking and wrap them in paper towels to dry before rolling them on a plate.  Serve them with a squeeze of lemon or with our Mustard Vinagrette, Almond Vinaigrette, or Sesame Remoulade.

Chef Tips

Trimming asparagus is a pretty basic tip, but helpful to those new to using asparagus. The woody root ends should not be eaten and need to be snapped off before cooking. Hold the asparagus on either end, and bend the spear until it breaks. It will break right where the inedible part ends and the juicy asparagus stalk starts. Or for a less fun and maybe less satisfying way, simply cut the woody ends off — about ½ to 1 inch.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society