Ingredients:

  • 1 pound (450g) fresh asparagus, preferably medium thickness
  • 1/2 cup (120ml) water
  • 1/4 teaspoon (1.5ml) sea salt, or to taste
  • 1 tablespoon (15ml) unsalted butter, melted (optional)
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Snap off the tough ends of the asparagus spears. Rinse the spears thoroughly under cold running water.
  2. Pour water into the saucepan and bring to a simmer. Place the steamer basket (or colander) inside the saucepan, ensuring the water doesn’t touch the basket.
  3. Arrange the asparagus spears in a single layer in the steamer basket. Cover the saucepan with a lid.
  4. Steam the asparagus for 5-8 minutes, or until tender-crisp. Cooking time will vary depending on the thickness of the spears. Test for doneness by piercing a spear with a fork; it should be easily pierced but still have a slight resistance.
  5. Carefully remove the steamed asparagus from the steamer basket with tongs. Transfer to a serving dish. Drizzle with melted butter (if using), sprinkle with salt and pepper, and serve immediately.