Looking for new recipes with spring greens? This Instant Pot asparagus dish is super quick and easy and makes for a great side accompaniment to both meat, seafood and plant-based mains. This recipe is vegan, paleo, Whole30 and keto-friendly.
1 cup of cold water
2 bunches of asparagus, hard ends trimmed off
Trivet or a steamer basket
Zest of 1 lemon (about 1 tsp)
1 clove garlic, minced
3 tablespoons olive oil
Juice of ½ lemon
½ teaspoon ground black pepper
½ teaspoon salt (sea salt is best)
Add the water to the Instant Pot and place the trivet or the steamer basket on top. Layer the asparagus on top of the trivet or inside the steamer basket. Place and lock the lid, set to Steam setting and make sure to change the pressure setting to LOW. Adjust the time ZERO (0) minutes. Even though the time is set to 0 minutes, there will still be plenty of cooking going on while the Instant Pot is building the pressure.
Once the timer goes off, perform the quick release to let off the pressure and open the lid. Remove the asparagus to a large dish, remove the trivet and get rid of the water.
Place the pot back inside and set the Instant Pot to Sauté. Once the bottom is hot, add the lemon zest, garlic, and olive oil and saute for 1 minute, stirring a few times. Add the cooked asparagus, lemon juice, salt and pepper and toss through to coat. Serve right away.
Lower-calorie version: You can skip the final Sauté stage and omit the olive oil. Simply toss the asparagus with lemon zest and juice, garlic, salt and pepper and serve.