Grilled Asparagus

By Ali Slagle

Published May 15, 2024

Grilled Asparagus
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(90)
Comments
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Charred, sweet, crisp and tender, grilled asparagus is a goes-with-everything side dish. The only trick, really, is to buy spears that are at least ½-inch thick at the base to ensure they can grill long enough to blister and caramelize without completely turning to mush. While best hot off the grill — perhaps alongside grilled chicken, shrimp or cheese — you can refrigerate grilled asparagus for up to four days; chop the spears up and use them to bolster grain or green salads.

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Ingredients

Yield:4 servings
  • 1pound asparagus at least ½-inch thick, trimmed
  • 1tablespoon extra-virgin olive oil
  • Salt and black pepper
  • 1lemon, halved (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a grill to medium-high. On a sheet pan, in a baking dish or on a platter, drizzle the asparagus with the oil, season generously with salt and pepper and rub to evenly coat.

  2. Step 2

    When ready to grill, clean the grates with a grill brush. Add the asparagus perpendicular to the grates and the lemon cut-sides down, if using. Grill, turning occasionally, until the asparagus is lightly charred, bright-green and barely fork tender and the lemon is charred, 3 to 6 minutes. (If using a gas grill, close the grill between turns.) Squeeze the lemon over the asparagus and serve.

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Ratings

5 out of 5
90 user ratings
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Comments

sreeves

I try not to forget to take the rough part of the stems off with a peeler before cooking—I can get a lot more asparagus for my money that way, as the tender heart goes inches further than the tender tops.

Roger bogart

Use a grill pan?

Meinmunich

@paul Thanks! I hesitated because my asparagus were not so thick but worked well as you’ve described. Delicious!

Robyn

Try this recipe with freshly picked asparagus. It came out so good. Very easy to make.

paul

I don't understand the aversion to grilling skinny asparagus. As someone who hated this veggie until I discovered grilling skinny ones, I now love them. As the recipe suggests, all that is needed is olive oil, S&P. I use a charcoal grill and cook the asparagus after whatever the main dish is that night. That means the fire has died down somewhat and there is less chance of over cooking. Just be diligent - it's a quick cook - pull the skinniest off the grill first. A couple of minutes cooking time at most - it's sort of stir fried without the wok. Oh, and try a little good balsamic instead of lemon - my wife loves them that way.

Meinmunich

@paul Thanks! I hesitated because my asparagus were not so thick but worked well as you’ve described. Delicious!

SEbb

it's March and my grill isn't active yet, so I used my broiler. sizzleing-y delicious!

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