Steam-Sautéed Asparagus

Asparagus season is upon us! No doubt you’ve got your favorite way to prepare these spring stalks. And I’m here for it all — grilled, oven roasted, blanched, steamed.

While I enjoy the browned and charred spears you get from roasting in the oven or grill, those methods can dry out the asparagus. And there’s something to be said for the bright green, tender asparagus from blanching or steaming.

The steam-sauté method combines the best of both worlds. It delivers beautifully golden brown, tender, and juicy asparagus without drying out. It’s my go-to method.

Plus, it’s a handy technique that’s good for other vegetables as well. My favorite green bean dish uses the steam-sauté method but turns it up a notch. (Stay tuned for my Farmhouse Green Beans recipe.)

Steam Sautéed Asparagus

Steam-sauté is quick and easy method that combines steam-cooking in a small amount of simmering water with sautéing in oil. It works really well with asparagus, delivering nicely browned and tender spears. There's no drying out that can result from grilling or oven-roasting. Steam-sautéed asparagus is juicy and delicious, the perfect summer side dish.

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Prep Time 5 minutes mins

Total Time 17 minutes mins

Servings 4 servings

Ingredients

  

• 2 tsp olive oil
• 1 tsp unsalted butter
• 1 bunch (about 1 pound) fresh asparagus, trimmed
• 1/2 tsp herbs de Provence
• kosher salt to taste
• black pepper to taste
• 1/2 cup water

Instructions

 

• Add olive oil and butter to large frying pan over medium heat. Once butter has melted, add the asparagus and spread into single layer as much as possible.
• Sprinkle herbs de Provence, salt, and pepper over asparagus.
• Pour 1/2 cup water into the pan. Bring to boil. Reduce to simmer, cover, and cook for 4 to 5 minutes until asparagus starts to feel tender, moderate resistance when pierced with fork.
• Uncover the pan. Simmer over medium-high heat. Once water is evaporated, sauté the asparagus in remaining oil/butter, shaking the pan occasionally. Cook for a couple minutes until asparagus is tender and browned to your liking.

Notes

1. To easily trim off the bottom ends of the asparagus, leave on the rubber band or hold the bundle together near the top, and cut off the tough ends in one fell swoop.  
2. If you prefer, omit the butter and use a full Tbsp of olive oil. 
3. Substitute your preferred dried herb(s) for the herbs de Provence, or omit. 
4. Once the asparagus is done to your liking, a sprinkling of freshly grated parmigiano cheese is a nice touch.
5. This steam-sauté method is great with green beans or cabbage, though you may need to adjust the amount of water and cooking time depending on type and volume of vegetable.