Grilled Asparagus
Perfectly charred and tender-crisp, this simple grilled asparagus is the ultimate effortless side dish for any meal.
Ingredients
- •1 pound (450g) fresh asparagus spears, woody ends trimmed
- •2 tablespoons extra-virgin olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh lemon juice
- •1/4 teaspoon garlic powder (optional)
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F (200°C).
- 2
Wash the asparagus and trim off the tough, woody bottom ends of the stalks.
- 3
In a large bowl or on a rimmed baking sheet, toss the asparagus spears with olive oil, salt, pepper, and garlic powder until evenly coated.
- 4
Place the asparagus spears directly on the grill grates perpendicular to the bars so they do not fall through.
- 5
Grill for 4 to 6 minutes, turning occasionally with tongs, until the spears are tender-crisp and have nice char marks.
- 6
Remove from the grill, transfer to a serving platter, and drizzle immediately with fresh lemon juice before serving.
💡 Chef tips
- To trim asparagus easily, hold each end and bend it until it snaps naturally at the point where the woody part ends.
- If your asparagus spears are very thin, reduce the grilling time by 1-2 minutes to prevent them from becoming mushy.
- Leftover grilled asparagus can be stored in an airtight container in the refrigerator for up to 3 days and is excellent served cold in salads.
✅ How it should turn out
The finished asparagus should be vibrant green with distinct charred grill marks, offering a smoky, savory flavor with a bright, zesty finish from the lemon.