4-6 servingsAmericanbunch asparagus

Lemon Ginger Asparagus

By The Complete Vegan Instant Pot Cookbook By Barb Musick

4-6 Servings

less than 15 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 0 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan

Yield: 4-6 Servings

Ingredients

1 pieces bunch asparagus
1 cup Water
2 tbsp olive oil
1 1/2 - 3 tsp freshly squeezed lemon juice
1/2 - 1 tsp salt
1/2 - 3/4 tsp grated peeled fresh ginger

This dish just screams SPRINGTIME to me! The light, bright flavors along with one of my very favorite vegetables create a delicious side dish. You’ll notice I’ve listed a range of measurements for the seasonings. That’s because ginger and lemon can quickly overwhelm the asparagus if you’re not careful. I recommend starting with 1/2 teaspoon of each and tasting after adding the asparagus. It’s easy to add more, but there’s no turning back if you add too much.

INSTRUCTIONS

Place the asparagus in a steamer basket and put the basket into the Instant Pot®. Add the water. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to Low Pressure for 0 minutes.
When the cook time is complete, quick release the pressure.
In a serving bowl, stir together the oil, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of ginger.
Carefully remove the lid and add the asparagus to the bowl. Toss to combine. Taste and add the remaining lemon juice and/or ginger, as needed.