This post may contain affiliate links. Click here for full disclosure.
I love spring! I love watching the asparagus poke their purple heads up out of the earth. And then turn that beautiful bright, vibrant green. And then…I get to make this. This is a wonderful, flavorful recipe for asparagus. It’s lightly steamed so it’s crisp but tender. And the vinaigrette is lightly sweet and sour with the balsamic vinegar. If you’ve never tried steamed asparagus before, I encourage you to give this a try!
Pin for later
Steamed Asparagus with Balsamic Vinaigrette
- 1 lb fresh asparagus
- 1/4 tsp sea salt
- 1 tsp fresh snipped chives
- 2 Tbsp Balsamic vinegar
- 3 Tbsp extra virgin olive oil
Rinse the asparagus and snap off the bottoms. If you hold the stalk in both hands and bend it, the stalk will snap where the “woody” part ends. Save the ends to make Creamy Asparagus Soup.
Line up the ends of the stalks and tie the bunch together. This will help keep them standing upright when you put them in the steamer pan.
You want the asparagus standing up because the bottoms of the stalks need more steaming than the tops do.
Place a steamer insert into a saucepan with water in the bottom. You could also use an asparagus steamer pot if you make it a lot. 🙂 The water should not be higher than the bottom of the insert. Bring the water to a boil. Place the asparagus stalk side down in the steamer insert and reduce the heat.
Steam until bright green and tender. The time will depend on how thick your stalks are, but about 4-8 minutes.
While the asparagus is steaming make the vinaigrette.
Balsamic Vinaigrette for Steamed Asparagus
In a small mixing bowl blend the sea salt and the balsamic vinegar. When the salt has dissolved, pour a thin stream of the olive oil into the mixture while whisking. Whisk until the olive oil is incorporated.
I like to snip my chives fresh as I need them. I use these handy-dandy herb scissors to make quick work of cutting up herbs of all kinds. Add the fresh chives and whisk again.
Remove the asparagus from the steamer, cut the string, and arrange it in the serving bowl. Spoon the vinaigrette across the middle and serve. You could even sprinkle some homemade feta cheese crumbles over it. Yum!