Steamed Asparagus With Cardamom Butter Recipes

STEAMED ASPARAGUS WITH CARDAMOM BUTTER

Steps:

• Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.
• Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)
• Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a serving plate.
• Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

THE BEST STEAMED ASPARAGUS

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

STEAMED ASPARAGUS WITH OLIVE BUTTER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
• Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
• Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

STEAMED ASPARAGUS

Steps:

• Peel the bottoms of 2 bunches thick asparagus. Snap off the ends; discard. Cook in a steamer basket set in a pot of simmering water, covered, until tender, 3 to 5 minutes. Melt 1 tablespoon butter in a saucepan over medium heat; add 1/2 minced shallot and cook until soft. Remove from the heat and whisk in 3 tablespoons diced cold butter; add 2 teaspoons soy sauce. Pour over the asparagus. Season with pepper.

STEAMED ASPARAGUS

Steps:

• Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
• Steam asparagus until crisp-tender. Set aside.
• Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

ASPARAGUS STEAMED WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches.
• In a large skillet, bring about 1/2-inch of water to a rapid boil. Season the water with salt.
• Add the asparagus and cook for 2-3 minutes or until bright green and just tender.
• Drain the asparagus and place it immediately in a bowl of ice water to shock it. This will help the asparagus to retain the bright green color. Drain.
• Add butter to the skillet to melt. Stir in the lemon zest and juice. Add the drained asparagus to the skillet. Toss to coat and heat. Serve immediately.

STEAMED ASPARAGUS WITH ALMOND BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over low heat.
• Add shallots and garlic and saute until tender, about 5 minutes.
• Pour into medium bowl.
• Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
• Season with salt and pepper.
• Steam asparagus until crisp-tender.
• (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
• Place butter mixture in heavy large skillet over medium heat.
• Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
• Add asparagus and stir until heated through.
• Season to taste with salt and pepper.
• Divide asparagus among plates.