Ingredients:

  • 1 pound (450g) fresh asparagus, preferably medium-thick spears
  • 1 tablespoon (15ml) water, plus more for the steaming pot
  • 1/2 teaspoon (2.5ml) kosher salt, or to taste
  • 1/4 teaspoon (1.25ml) freshly ground black pepper, or to taste
  • 1 tablespoon (15ml) unsalted butter, melted (optional)
  • 1/2 tablespoon (7.5ml) lemon juice, freshly squeezed (optional)

Instructions:

  1. Wash the asparagus thoroughly. Snap off the tough ends by bending each spear near the base; it will naturally break where it becomes tender. Alternatively, trim the bottom inch or two with a knife.
  2. Fill a saucepan with about an inch of water. Place the steamer basket inside, ensuring the water doesn't touch the bottom of the basket. Alternatively, if using a saucepan without a steamer, simply add the water directly to the pan.
  3. Arrange the asparagus spears in a single layer in the steamer basket or the saucepan. Bring the water to a boil over medium-high heat.
  4. Cover the saucepan with a tight-fitting lid. Steam the asparagus for 5-8 minutes, or until it's bright green and tender-crisp. The cooking time will vary depending on the thickness of the spears; test for doneness by piercing with a fork – it should be easily pierced, but still have some resistance.
  5. Carefully remove the steamed asparagus from the steamer or saucepan using tongs. Immediately transfer to a serving dish. Toss with salt, pepper, melted butter (if using), and lemon juice (if using). Serve immediately.