Steamed Asparagus

by Sabrina Snyder

Published on March 12, 2025

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Servings

Prep Time 5

Cook Time 5

Total Time 10

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Steamed Asparagus is a fast, easy, and healthy recipe. Follow these easy step-by-step instructions for the perfect crisp-tender texture!

Simple vegetable recipes like this one make an easy Side Dish that you can serve with a variety of different meals and cuisines. For more ways to make asparagus, check out my Baked and Air-Fryer methods.

Sabrina’s Steamed Asparagus Recipe

Steamed Asparagus are the perfect quick, nutritious side for dinner. They taste delicious and go with practically any main dish, whether it’s Sunday roast, chicken with a creamy sauce, or a favorite pasta dish. I love this cooking method, not only because it’s easy but because it maintains the nutrients, vibrant color, and natural delicate flavor. Plus, with my recipe, you cook them just long enough to soften but they still texture for the perfect crisp-tender bite.

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Ingredients

▢ 1 bunch asparagus spears , about 2 pounds
▢ 1 tablespoon olive oil
▢ 1/2 teaspoon kosher salt

Instructions

Add water to the bottom of a large pot on high heat.
Insert a steamer bucket.
Trim the bottom of the asparagus. To test where to trim, gently bend one stalk in your hands and see where it naturally snaps near the end.
If stalks are thick, peel them with a peeler.
Add asparagus to the steamer basket and steam for 5 minutes for thin stalks and 7 minutes for thicker stalks.
Remove from basket to serving tray, drizzle with olive oil and sprinkle with salt.

Nutrition

Collage of plated asparagus with chicken and close up of cooked spears

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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