Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

Scott Phillips

Servings: 4

Stirring a few brightly flavored ingredients into store-bought mayonnaise gives you a tangy sauce for simple steamed asparagus. The sauce is also delicious with fish, especially salmon.


  • 1 lb. asparagus, trimmed of tough, woody stems
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 medium cloves garlic, pressed or minced
  • 2 Tbs. chopped (not rinsed) capers
  • 1 Tbs. Dijon mustard
  • 2 Tbs. fresh lemon juice
  • 3/4 tsp. finely grated lemon zest
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 12
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 10
      Sodium (mg): 460
      Carbohydrates (g): 7
      Fiber (g): 2
      Protein (g): 3


  • Put the asparagus in a 12-inch skillet with 1 cup water and 1/2 tsp. salt. Cover and steam over high heat until crisp-tender, about 5 minutes. Meanwhile, whisk together the mayonnaise, garlic, capers, mustard, lemon juice, lemon zest, and 1/8 tsp. pepper. Serve the asparagus with the sauce.


Rate or Review


  • tejanos | 07/10/2013

    Even those that don't like asparagus enjoy it with this mayonnaise. I use capers that are packed in salt. They are superior to brined capers; however, I do rinse them because the mayo is way too salty if i do not.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks