This grilled asparagus will be your new go-to veggie, especially since it’s ready in minutes.
Asparagus spears are grilled until tender-crisp then topped with lemon and parmesan cheese for a fresh and flavorful side dish.
- Flavor: Grilling asparagus caramelizes the char marks and adds a smoky flavor to every tender-crisp bite.
- Skill Level: It’s beginner-friendly. Just season, grill, and serve.
- Prep Note: Double up the recipe and enjoy grilled asparagus all week long! It even tastes great cold.
- Recommended Tools: A grill basket is perfect for ensuring the asparagus doesn’t fall through the grates.
- Serving Suggestions: Keep the grill going and serve asparagus with grilled salmon, garlic shrimp, or teriyaki chicken kabobs.
Ingredient Tips for Grilled Asparagus
- Asparagus: Look for firm, deep green spears with light green, pink, or purplish tips. Try to use medium-thick spears that are all roughly the same size so they hold up well and cook evenly on the grill.
- Seasonings: Real butter and oil add flavor, and adding the butter after grilling keeps it from burning. Try using bacon fat for a rich, smoky flavor.
- Variations: Top asparagus with toasted pine nuts or sliced almonds for an extra punch of crunchy deliciousness. Spice it up with a sprinkle of red pepper flakes or a drizzle of chili oil. Or swap the parmesan for feta cheese for a twist!
Storing Asparagus
Store leftover grilled asparagus in a covered container in the refrigerator for up to 3 days. Reheat leftovers in a dry pan or the microwave.
Freeze portions in zippered bags for up to one month. Serve leftovers on top of a crispy chef salad or in a pepper chicken stir fry.
Tasty Grilled Side Dishes
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Grilled Asparagus
Crispy-tender grilled asparagus, finished with Parmesan and a bright squeeze of lemon, makes the perfect easy side.
Prevent your screen from going dark
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Preheat the grill to medium-high.
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Wash the asparagus and shake dry. Hold the center and the end of the asparagus and bend to break off woody ends. Toss with olive oil, salt, and pepper.
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Place the asparagus and lemons, cut side down if using, directly on the grill. Cook for 6-8 minutes, or until the asparagus is tender crisp with char marks. Turn occasionally.
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Remove the lemon & asparagus from the grill and immediately top asparagus with parmesan cheese. Squeeze the fresh lemon juice over top and serve warm with butter if desired.
- Thick asparagus spears are better for grilling as they can get a little bit of char without overcooking.
- While they can be directly grilled on the barbecue grate, they can certainly be cooked in a grill pan or tray or wrapped in foil.
- When preparing asparagus, hold the bottom end with one hand and the middle of the stalk with the other end and snap off the bottom. The asparagus will naturally break where the woody section starts on the bottom, discard the bottom portion.
- To get a little bit of char without overcooking the asparagus, medium-high heat is best.
Calories: 124 | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 967IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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