Ingredients
Units
Scale
- 1 cup water
- 1 bunch of thick asparagus spears (about 10 ounces), trimmed
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red chili flakes
Instructions
- Place the trivet inside your Instant Pot and add the water.
- Set the asparagus spears on the trivet and lock on the lid.
- Set the cook time to “0” zero minutes at high pressure.
- When the cook time is up, let the pressure come down naturally for just one minute. Then, use the quick release to let out the pressure (I recommend using an oven mitt when using the quick release to avoid any steam on your hands).
- Remove the lid and use tongs to transfer the cooked asparagus to a serving plate.
- In a small bowl, combine the lemon juice, olive oil, salt, and pepper. Stir to combine.
- Pour the lemon juice dressing and the chili flakes over the asparagus and serve warm.
Equipment
Buy Now → Notes
- To prep your asparagus for cooking, rinse the spears well. Then, cut off the bottom 2-3 inches of each piece of asparagus. You may need to trim more so that the asparagus fit into the Instant Pot.
- If you don’t have a trivet for your Instant Pot, you can use a steamer basket instead.
- This recipe can easily be doubled or even tripled. It’s okay if the asparagus spears stack on top of each other.
- The total cooking time includes 10 minutes for the pot to come up to pressure and 1 minute of natural release time.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 29
- Sugar: 1.9 g
- Sodium: 149.3 mg
- Fat: 1.3 g
- Saturated Fat: 0.2 g
- Carbohydrates: 4.6 g
- Fiber: 1.4 g
- Protein: 1.5 g
- Cholesterol: 0 mg