Ingredients:

  • 1 pound (450g) fresh asparagus, thick stalks preferred, ends trimmed
  • 1 tablespoon (15ml) unsalted butter, cut into pats
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 teaspoon (1.5g) sea salt, or to taste
  • 1/8 teaspoon (0.75g) freshly ground black pepper, or to taste

Instructions:

  1. Wash the asparagus thoroughly. Snap off the tough ends of the stalks (they should break easily at their natural breaking point).
  2. Fill the pot with about 1 inch (2.5cm) of water. Place the steamer basket (or colander) inside, ensuring the water doesn't touch the bottom of the basket/colander.
  3. Bring the water to a boil over medium-high heat. Add the asparagus to the steamer basket. Cover the pot tightly with the lid.
  4. Steam for 5-7 minutes, or until the asparagus is tender-crisp. The cooking time will depend on the thickness of the stalks. Check for doneness by piercing a stalk with a fork; it should be easily pierced but still offer some resistance.
  5. Remove the steamed asparagus from the steamer basket and transfer it to a serving dish. Immediately add the butter, lemon juice, salt, and pepper. Toss gently to coat evenly. Serve immediately.