Grilled Asparagus

By Ali Slagle

Published May 14, 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(109)
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
109 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!

Paul Z

I do this in a grill pan on the stove and it's the only way my wife will eat asparagus any more.

Ki Bang

I serve roasted asparagus all the time but never tried with lemon, which I will try next time. My method is a bit different but everyone who tries it loves it and asks how I prepare it. I use my toaster oven. I line them up in a small baking pan in a single row, drizzle olive oil over them, sprinkle on Maldon’s sea salt, then broil on the middle rack for seven minutes, or so. I’ll take off a minute if I have the skinny ones or add another minute if I have the fat ones. This method ensures that your asparagus will still have that nice crunch. Just remember to take them out as soon as it is finished cooking or they will get a bit soggy, and while you can use another salt, I would highly recommend a coarse salt if you do. Works much better with this dish. I used to drizzle olive oil then generously sprinkle Parmesan cheese over them (no salt!) and I would get a nice charred, melty layer on top, but one time I didn’t have any cheese and pivoted to just olive oil and Maldon’s salt. Haven’t gone back to adding cheese since; so simple yet so delicious.

Robyn

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

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