Grilled Asparagus
These vibrant grilled asparagus spears are perfectly tender with a smoky char, finished simply with lemon and sea salt.
Ingredients
- •1 bunch fresh asparagus (about 1 lb or 450g), tough ends trimmed
- •1 tablespoon extra virgin olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 lemon, cut into wedges for serving
- •2 tablespoons grated vegan parmesan or regular parmesan cheese (optional)
Instructions
- 1
Preheat your outdoor grill or a stovetop grill pan to medium-high heat.
- 2
Rinse the asparagus spears and pat them completely dry with paper towels.
- 3
Place the trimmed asparagus on a baking sheet, drizzle with extra virgin olive oil, and toss to ensure all spears are evenly coated.
- 4
Season the asparagus evenly with kosher salt and freshly ground black pepper.
- 5
Place the asparagus perpendicular to the grill grates so they do not fall through.
- 6
Grill for 6 to 8 minutes, turning occasionally with tongs, until the spears are tender-crisp and have nice char marks.
- 7
Transfer the grilled asparagus to a serving platter.
- 8
Squeeze fresh lemon juice over the top and garnish with optional parmesan cheese before serving warm.
💡 Chef tips
- To easily trim the woody ends, simply bend one spear until it snaps naturally, then use it as a guide to cut the rest.
- If your asparagus spears are very thin, reduce the cooking time to 4-5 minutes so they do not become mushy.
- Leftover cooked asparagus can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed cold in salads.
✅ How it should turn out
The finished asparagus is bright green with appetizing char marks, tender yet crisp to the bite, and bursting with a smoky, citrusy flavor.