Ingredients:

  • 1 lb Fresh asparagus
  • 2 cups Water
  • 1/2 tsp Sea salt
  • 1 tbsp Extra virgin olive oil
  • 1/2 Organic lemon (zested and juiced)
  • 1/4 tsp Cracked black pepper
  • 1/8 tsp Red pepper flakes

Instructions:

  1. Rinse the asparagus under cold running water to remove any grit or sand trapped in the tips.
  2. Identify the woody ends by snapping one stalk near the bottom; it will naturally break where the tough part ends.
  3. Trim the remaining stalks to match the length of your 'test' stalk for uniform cooking.
  4. Boil 2 cups water in your pot with 1/2 tsp sea salt until it reaches a vigorous roll.
  5. Insert the steamer basket so it sits just above the water line but not submerged.
  6. Lay the spears in an even layer, ensuring they aren't piled too high for the steam to circulate.
  7. Cover tightly and steam for 5 to 7 minutes until the color is a brilliant neon green. Check at 5 minutes for thinner stalks.
  8. Test for doneness by piercing a stalk with a fork; it should slide in with just a tiny bit of resistance.
  9. Transfer to a bowl immediately to stop the cooking process and prevent over steaming.
  10. Drizzle 1 tbsp olive oil over the hot spears, then add the zest and juice of 1/2 lemon.
  11. Toss with pepper and flakes until every spear has a velvety, shimmering coating.