If you want to know how to make grilled fresh asparagus perfectly, then this post is for you. A simple side dish that is ready in minutes and goes great with steak, chicken, fish, and more.
A few years ago, I made it my mission to try all kinds of veggies and make myself learn to enjoy them. Some of my favorites have been these Honey Butter Roasted Brussel Sprouts and Maple Cinnamon Acorn Squash.
But in the summer, I crave asparagus! I recently had the chance to try fresh asparagus straight from the garden and it has SO much more flavor. Here's how I grill it up!
How to Grill Aspargus Perfectly
To make the best grilled asparagus, all you need is a little olive oil, salt, and pepper. I like to finish it off with a drizzle of lemon juice. If you are feeling spunky, you can also sprinkle it with some fresh Parmesan cheese as well.
To prepare the asparagus, simply snap the ends to trim by bending each stalk gently about 2/3 of the way down the stalk. The asparagus will naturally break where the woody part begins, leaving tender stalks perfect for eating.
Drizzle a little olive oil over the asparagus and place it on a heated grill. Allow it to char a bit on both sides, about 2-3 minutes per side.
Preheat the gas grill to medium heat (between 350°- 400°F) and brush the grill grates clean. Place the asparagus across the grill grates perpendicular to the bars so they don’t fall through. Grill with the lid closed until the spears are tender and crisp.
Remove it from the heat and sprinkle with salt and pepper.
This healthy side dish only takes 15 minutes to prepare.
The best-grilled asparagus will have a little smoky flavor and will caramelize as the grill cooks it. The outside of the spears will be bright and beautiful green. The grill will give it a slight char and crisp the outer skin while the insides are soft and tender.
What’s the Best Asparagus to Grill?
Thin spears for great for roasting in the oven, but when it comes to grilling thick asparagus spears are better. Thick asparagus spears won’t overcook or char to a crisp, and you won’t have the challenge of losing them through the grill grates as they cook on the fire.
Look for thick spears that are firm and green with ends that aren’t withered.
Love Asparagus? Check out these other recipes
- 1 pound thick asparagus
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- lemon wedges for garnish
- Preheat the grill to medium heat, about 350° to 400°F.
- Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. Throw the ends in the trash.
- Place the asparagus spears on a baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat.
- Place the asparagus across the grill grates perpendicular to the bars. Grill on each side for 2-3 minutes or until the spears are tender and crisp and have char marks on them.
- Transfer to a platter and if desired, a squeeze of lemon. Season with salt and pepper to taste.
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 331mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 3g