Salted butteror Good tasting oil, such as extra virgin olive
Waterfor steaming
Fresh lemon wedgesfor serving
Instructions
Bring a pot of water with a steamer insert to a boil. Meanwhile, clean some milkweed buds, and inspect them for insects. You can leave them attached to the tender growing tip, or remove them and enjoy in ball form.
When the water is boiling, turn the heat down to a brisk simmer, add a few handfuls of milkweed buds, and cook for 5 minutes. Remove the milkweed buds immediately to a plate, and serve with oil, drawn butter, or fresh lemon and crunchy salt at the table.
Notes
Mostly I just eat these with soft butter at the tables. Sometimes I'll also serve these with a simple sauce garlic and shallot cooked in butter, finished with white wine, herbs, and a squeeze of fresh lemon juice.