Lemon Ginger Asparagus

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

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.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

less than 15 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

4-6 servings, bunch asparagus, contributed, cook 0 min, easy, freshly squeezed lemon juice, gluten free, grated peeled fresh ginger, less than 15 min, modern, olive oil, prep 5 min, pressure cook, salt, side dish, The Complete Vegan Instant Pot Cookbook By Barb Musick, vegan, water

Prep Time

5 min

Cook Time

0 min

Servings

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

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.

Notes