Steamed Asparagus with Parmesan Cheese and Olive Oil

  • Servings: 4
  • Prep time: ~ 5 minutes
  • Cook time: ~ 5 minutes


  • 1 bunch of organic asparagus
  • 1/8 to 1/4 cup of parmesan cheese
  • 1 to 2 tablespoons of olive oil
  • Pinch of celtic or sea salt
  • Sauce:
  • 1/2 cup of sour cream
  • 1/8 of a red onion
  • 1/2 lemon
  • Pinch of celtic or sea salt
  • 1 sprig of oregano
  • 1 sprig of thyme

Asparagus is incredibly good for you and has so many health benefits. The stalks are rich in a long list of vitamins and packed with anti-inflammatory nutrients and amino acids. Some research has shown asparagus can help with type 2 diabetes, blood sugar issues, digestive troubles, heart disease, and maybe cancer and ALS.

My father passed away from ALS so I will be eating asparagus at least twice a week in hopes of preventing being inflicted with the devastating disease. Luckily, I love the flavor. If you have a loved one with the illness, it cannot hurt to introduce more asparagus. If they cannot chew, puree some asparagus into their smoothies. My father had a banana and ensure shake every morning and he lived almost 14 years without medical help.  I am not saying that was the reason he lived so long but thought it may help you.


1) This is so easy to make. Steam the asparagus until you smell the sweet, woody aroma. It takes about 5 minutes.

2) Plate the asparagus and grate fresh parmesan on top and drizzle with olive oil.

3) For the picky eaters, make a sauce to dip the stalks. Spoon some sour cream into a bowl, dice some red onions, fresh thyme and oregano, and sprinkle with Celtic or sea salt. Cut a lemon in half and squeeze the juice over the sour cream. Quick and easy and your kids will eat their greens!


You can also use asparagus as a center piece but make sure they are sitting in water so you can cook them afterwards. These purple haze asparagus are gorgeous.

I usually serve the fresh asparagus with salmon. Pair with a crisp white wine such as this 2009 Domaine des Berthiers Pouilly Fume and relax. Enjoy!



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Recipe by Back To Organic at