My husband asked for seconds immediately. Just 4 ingredients. Wrap the meat with fresh spring greens and butter, stack them up, and dinner is done.

This slow cooker 4-ingredient steak and asparagus packet recipe is my go-to on nights when work runs late but I still want something that feels special. You literally wrap the meat with fresh spring greens and butter, stack the foil packets in the slow cooker, and let it handle dinner while you do everything else. The idea is a mash-up of classic Midwestern meat-and-veg foil packets and my love for set-it-and-forget-it slow cooker meals. My husband asked for seconds the first time I made it, and I loved that cleanup was basically just tossing the foil.

Serve these steak and asparagus packets right out of the foil with a squeeze of the warm lemon slice from the top. They’re great over a scoop of mashed potatoes, rice, or cauliflower rice to catch all the buttery juices. I like to add a simple green salad or a loaf of crusty bread on the side if we’re extra hungry. If you want to keep it very low effort, a bagged salad mix or microwavable rice pouch makes this feel like a complete, cozy meal with almost no extra work.

Servings: 4

1 1/2 to 2 pounds steak, cut into 4 equal portions (sirloin or flank works well)

Prep the slow cooker and foil: Place the empty crock from your slow cooker on the counter. Tear off 4 large sheets of heavy-duty aluminum foil, each about 12x12 inches. Lay them out flat, shiny side up.

Season the steak: Pat the steak portions dry with paper towels. Sprinkle both sides evenly with the kosher salt and black pepper. If your steak is in one large piece, cut it into 4 roughly equal portions so each packet gets its own piece.

Build the packets: Divide the asparagus into 4 portions and lay each portion in the center of a foil sheet, keeping the spears mostly in a single layer. Place one piece of seasoned steak on top of each asparagus pile.

Add butter and lemon: Spread or place 1 tablespoon of softened butter on top of each steak piece. Lay 1 lemon slice on top of the butter on each packet. This gives you that pretty lemon-on-top look and adds flavor as it cooks.

Seal the foil packets: Bring the two opposite sides of the foil up over the steak and asparagus and fold them together tightly a few times to seal. Then fold up the remaining two sides, crimping the edges so the butter and juices stay inside. You should have 4 well-sealed packets.

Stack in the slow cooker: Arrange the foil packets in the slow cooker, stacking them slightly on top of each other like overlapping tiles so they all fit. It’s fine if they’re snug; just make sure the lid can sit on securely.

Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 hours, or until the steak is tender and cooked to your liking and the asparagus is soft but not mushy. Thinner cuts of steak will cook faster; thicker cuts may need the longer end of the range.

Rest and serve: Carefully remove the packets from the slow cooker using tongs—they’ll be hot and steamy. Let them rest on a plate for about 5 minutes, then open each packet carefully, watching out for steam. Serve the steak and asparagus right in the foil or transfer to plates, spooning the buttery lemon juices over the top. Add extra lemon wedges if you like a brighter flavor.

Use what you have: If asparagus isn’t in season, you can swap in other tender spring greens like green beans or broccolini—just keep pieces on the thinner side so they cook through at the same time as the steak. Different steak cuts: Sirloin, flank, flat iron, or even thin ribeye all work; just remember that very thin cuts may cook faster, so start checking around the 3-hour mark. Extra flavor without extra ingredients: If you keep pantry basics around, a quick sprinkle of garlic powder, onion powder, or Italian seasoning over the steak before wrapping adds more flavor without changing the core 4-ingredient concept. Butter options: Salted butter can be used; just reduce the added salt slightly. For a richer taste, mix a pinch of dried herbs into the softened butter before dotting it over the steak. Meal prep tip: You can assemble the foil packets the night before, store them in the fridge on a baking sheet, and then just move them into the slow cooker in the morning before work. If starting from chilled, add about 30 extra minutes to the cook time. Crisp finish: If you prefer a bit of color on the steak, you can quickly sear the cooked steak in a hot skillet for 1 to 2 minutes per side after it comes out of the packets, then return it to the buttery juices. Family-style tweak: For kids or picky eaters, slice the cooked steak into strips and chop the asparagus into bite-size pieces before serving, tossing everything back in the lemon-butter sauce from the packet.