10-Minute Microwave Asparagus

Microwaving is the fastest and easiest way to steam asparagus. It's ready in minutes and comes out perfectly cooked!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 90kcal

Wash and dry the asparagus spears. Trim their ends. You can either trim enough of the ends so that the spears fit into your microwave-safe bowl, or, after trimming just the ends, cut them in half (or even chop them).
Place the trimmed spears in a microwave-safe bowl. Add 1 tablespoon of water.
Cover with a microwave-safe plate and microwave on high until tender-crisp, about 3 minutes. (See notes).
Use oven mitts to remove the bowl from the microwave, and be careful when removing the lid - hot steam will escape.
Transfer the asparagus to a serving plate. Sprinkle it with kosher salt and serve. You can also dress with melted butter, lemon juice, salt, pepper, and garlic powder.

The nutrition info assumes that the optional toppings were used.
There's no need to peel asparagus. However, if the ends are thick and fibrous, you might want to peel the very bottom of the spears after trimming the ends.
The most important thing when making this recipe is to avoid overcooking the asparagus. You don't want it stringy and mushy! You want it tender, but not limp. It's the same idea as cooking pasta until it's al dente. You want it to retain some firmness. So, while three minutes is a good guideline, if the spears you're using are very thin, consider starting with just 2 minutes. You can always add more microwave time if needed.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to chop them and add them cold to salads.