Grilled Asparagus
Ingredients
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- 1 pounds asparagus – trimmed
- 1 1/2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- lemon – cut into wedges (for serving)
Instructions
1. Preheat a grill to medium-high (about 400–450°F). Clean the grates.
2. Rinse the asparagus, pat dry, and snap or trim off the woody ends (about 1–2 inches). If spears are very thick, peel the lower third with a vegetable peeler.
3. In a large bowl, toss the asparagus with the extra-virgin olive oil, kosher salt, and black pepper until evenly coated.
4. Arrange the asparagus perpendicular to the grates (or use a grill basket). Grill, covered, turning once or twice, 5–8 minutes (8–10 minutes for thick spears), until the stalks are tender-crisp and lightly charred in spots.
5. Transfer to a platter, rest 1 minute, and taste for seasoning. Serve with lemon wedges for squeezing at the table.
Grilled Asparagus is a simple side that highlights the vegetable’s grassy sweetness and tender snap. The high heat brings light char and smoky notes, while keeping the interior juicy and crisp-tender. A squeeze of lemon at the table brightens the flavors and balances the natural richness from the olive oil.
Asparagus has been cherished since antiquity around the Mediterranean, and grilling is one of the oldest and most universal cooking methods. In modern backyard cooking, especially in North America, grilled asparagus has become a staple spring and summer accompaniment to meats and fish. The technique emphasizes minimal seasoning and short, hot cooking that respects the vegetable’s delicate texture and seasonal character.