Grilled Asparagus

By Ali Slagle

Published May 15, 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(18)
Notes
Read community notes

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.

Ratings

5 out of 5
18 user ratings
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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.

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