Asparagus is one of my favorite vegetables. Even though it’s available year-round, I still like it best when I buy it now, when it’s in-season. It just tastes better!
In-season asparagus also means it’s bountiful, allowing a variety of ways to prepare it. That way, I can serve it more than once during the week yet feel as though it’s a completely different dish! That’s where this grilled asparagus recipe comes in handy. Keep the kitchen cool by easily grilling outside. If you’re already using the grill for another part of your meal, adding asparagus is a snap.
How to make grilled asparagus
Wash and trim the asparagus. Drizzle with oil and season with salt and pepper.
Grill asparagus in a single layer directly on the hot grill grates. Grill for 10-15 minutes, turning occasionally. Asparagus should be fork-tender and have char marks.
Remove from grill and serve.
Additional flavor ideas
My favorite flavor for grilled asparagus is Parmesan cheese. I simply sprinkle some on the asparagus as soon as I remove it from the grill. The cheese will melt onto the hot spears and be thoroughly yummy.
If you like garlic, try melting some butter and adding a touch as preferred. Garlic powder works, or a fresh minced garlic clove will add even more garlic punch. Brush this on the asparagus spears while they’re still on the grill, or just pour over the whole batch when they’re removed from the grill.
If you want to take it up a notch, try applying both garlic butter AND Parmesan cheese to the asparagus.
- 1 lb fresh asparagus
- 2-3 TB olive oil
- Salt and pepper to taste
- Preheat grill on medium-high heat.
- Wash the asparagus by running under water. Cut or snap off the tough ends – usually about one inch or so. Pat dry.
- Place asparagus in a pan and drizzle with olive oil. Toss to evenly coat. Season with salt and pepper.
- Place asparagus on the grill, placed perpendicular to the direction of the grill grates.
- Grill for 10-15 minutes, until asparagus is charred and fork-tender. I like to begin turning the spears after the first 5 minutes, then every few minutes after. Total time will vary according to the size of your asparagus spears.
- Remove from grill and serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
FAQ and other tips
Probably a good idea. Grit, (also known as dirt) will sometimes cling to the asparagus stalks. Rinsing well in cool water will help wash this away. I typically wash and remove the ends all at the same time.
Everyone seems to think there’s only one right answer to this. All I can tell you is that I have done both and either works. It really just boils down to which process you prefer. If you like videos, I did make one showing how to snap the ends. You can view it in my pan fried asparagus post.
The tips are the first to show when asparagus goes bad. They get dark, soft and mushy. It makes me sad. I try very hard to buy my asparagus the same day I intend to serve it just to avoid this.
For some, grilling asparagus without char marks is preferred. And it’s easy. Making a foil packet for the asparagus is the same as for grilling beets. Place the packet on the grill, using medium to medium-low heat or indirect heat if your grill can do that. Turn the packet every 4-5 minutes and grill for about 10-15 minutes total. This technique will yield a softer spear, as you are essentially steaming the vegetable in the packet.
Placing the spears directly on the hot grates will yield a crispy exterior. Use high heat to nicely char the spear while making the interior tender and delicious. Tip: Be sure to serve immediately, as the asparagus will soften if left to sit.
More ways to enjoy asparagus
Did you know?
It was long thought that some people digested asparagus differently than others, causing some to excrete a distinct odor in the urine after consuming the vegetable. However, newer studies indicate that the differences lie in a person's ability to detect the odor. All differences are not accounted for, so it appears that the subject is still a matter of debate. (source: Wikipedia)