Asparagus is a power-house vegetable. You may have had mushy asparagus before and have been turned off to it (that was me), but let me tell you, this is my favorite way to eat asparagus! It’s tangy, has the perfect bite, and steaming asparagus is the best way to maximize it’s benefits. It’s also super easy to make, timing is key to getting that perfect crunch, and you miiiighht need this as a side to your dinner asap.
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Let’s get cooking!
- This couldn’t simpler! All you need to do is get a pot and steamer basket ready.
- Put water in the pot and bring to a boil on the stove.
- Once the water is boiling, place your steamer basket with asparagus in the pot, cover, and let cook starting at 1 minute. If your asparagus is thin, like in the picture above, start at 1 minute and then check it. A fork should be able to pierce the asparagus, but it should take a small amount of effort. It should be a little bit crunchy. Some asparagus is a lot thicker than pictured, so if that’s what you have, start at 2 minutes, and then check it. Add 30 seconds at a time if your asparagus needs more time.
- Once it’s done cooking, take the asparagus out of the pot and serve.
- Top your asparagus with lemon juice, sea salt, and cracked pepper. Yum!
Our favorite dish to serve this asparagus with is pizza. We love how a little bit of the lemon juice gets on the crust and adds a little tang to our pizza. Level up your Friday night pizza night with this lemony asparagus.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Lemon Pepper Asparagus
- sauce pan
- steamer basket
- 1½ cups water
- 1 lb asparagus stubby ends cut off
- 1 lemon juiced
- sea salt to taste
- cracked black pepper to taste
- Add the water to a medium saucepan, and heat to boil.
- Place the steamer basket in the pot, and then the asparagus in the basket.
- Cover the pot and let steam for 1-4 minutes, depending on the thickness of your asparagus. If yours is pretty thin and flexible, start at 1 minute, and add 30 seconds at a time if it's too hard still. If your asparagus is thick, start at 2 minutes, and then add 30 seconds at a time. You want the asparagus to allow a fork to pierce it with a tiny bit of effort.
- Once the asparagus is done, serve on plates, topped with lemon juice, sea salt, and cracked pepper.