If you don't already know how to steam asparagus, it's one of the most simple and delicious ways to prepare it. I like to peel asparagus before I steam it, as it gives it a wonderful texture and provides scraps to make an excellent asparagus garnish. 
Beautiful asparagus can brighten and enhance almost any plate of food. The flavor is delicate and refreshing -- and it's so pretty!
How to Steam Asparagus
- Rinse, dry and snap or cut the tough bottoms off the asparagus.
- Gently peel the asparagus spears. Set the peels aside to make the Asparagus Garnish. (Unless I'm using very thin asparagus, I almost always peel it for a smoother texture.)
- Fill a large bowl with ice water and set it aside.
- Set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender.
- Drain again and pat dry with paper towels.
How to Make Asparagus Garnish
- Add the asparagus peels to a very hot pan coated with olive oil.
- Sauté the peels until they begin to turn golden brown, just a couple of minutes.
- Season with salt and pepper and set aside on a couple layers of paper towels to drain.
How to Use Asparagus Garnish
Put it on anything and everything you want! It's fun, pretty and delicious! I love it on fish, chicken and pasta.
Imagine it on top of a salmon fillet! And of course, the steamed asparagus is on the side with a slice of lemon. A perfect plate. 🙂
So that's my easy method for how to steam asparagus and make a super cool asparagus garnish.
Enjoy!
More recipes with asparagus:
- Vegan Asparagus Soup
- Parmesan Asparagus Salad
- Purple Asparagus Recipe
- Asparagus Aussie Lamb Crostini
- Lemon-Dill White Asparagus Recipe
- Sausage Cheese Asparagus Bake
Steamed Asparagus and Asparagus Garnish
If you don't already know how to steam asparagus, it's one of the most simple and delicious ways to prepare it. And we'll make a very cool asparagus garnish while we're at it.
- vegetable peeler
- 1½ pounds asparagus
- ½ teaspoon salt
- freshly ground black pepper
For the garnish
- 1 tablespoon olive oil
- asparagus peels from the above 1½ pounds
- salt and freshly ground black pepper
To make the asparagus
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Prep asparagus. Rinse, dry and snap or cut the tough bottoms off the asparagus, about 3 inches. Gently peel the asparagus spears. (Set the peels aside to make the Asparagus Garnish.)
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Fill a large bowl with ice water and set it aside.
-
Steam. Set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender -- about 6 minutes, depending on the thickness of the spears.
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Shock. Drain the asparagus and "shock" it by placing it in the bowl of ice-water for about 3 minutes. This will stop it from cooking any further and help to keep the bright color.
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Drain and dry. Drain again and pat dry with paper towels. (At this point it can be used in a salad or other dish. To serve it warm, serve immediately after it's first drained and skip the "shocking" step.)
Make the garnish
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Sauté and season. Generously coat the bottom of a small to medium-sized sauté pan with the olive oil. Place it over medium-high heat, and once it's very hot, add the asparagus peels. (They should sizzle when you add them -- if you don't hear the sizzle, wait until the oil is hotter.)
Sauté the peels until they begin to turn golden brown, about 2 minutes. Season with salt and pepper and set aside on a couple layers of paper towels to drain.
Calorie count is only an estimate.
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Jeanne @JollyTomato
This looks amazing! Love the crispy asparagus garnish!!! I know the color of the sweet potatoes but I won't spoil it...I'll just say that this is going to be one tasty meal! Off to sip a rambutini now... : )
Amee
what a cool idea!!!!!!!
Rex Hutcheson
This recipe is excellent. The asparagus garnish is a great taste addition to the dish.
valentina
Thanks so much, Rex! Happy you enjoyed it! 🙂