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I sure hope you are not getting sick of all of the asparagus I have been sharing here this April. April is the peak of the asparagus season, so I wanted to make sure that you had all sorts of ideas of what to make with this underappreciated veggie.
I did some research before my instagram live where I made this Asparagus Panzanella, and I learned that Americans eat only 1.75 pounds of asparagus per year. That’s opposed to more popular veggies like onions (20.39 pounds) or tomatoes (20.3 pounds.)
Folks, I am set out to change all that! I want to give you all sorts of fun and interesting ways to make asparagus for your dinner table. From recipes like this Shaved Asparagus Salad to this recipe for Asparagus Pizza, I want you to embrace this superstar spring veggie!
Why This Recipe Works
This recipe is an absolute must save! You will go back to it over and over again, because not only is it ready in mere minutes (about 15 to be exact) but it also is low in calories, naturally low-carb and high in fiber!
It is perfect to serve as a spring side dish, or to add to a fancier holiday meal like Easter or Mother’s Day. It goes great with roasts, or chicken or as a side dish to accompany a simple weeknight dinner.
Ingredients Notes
The ingredients and ratio for this recipe are almost identical for this recipe as for my roasted asparagus recipe.
Asparagus
Look for medium-thick to thick spears of asparagus for grilling. Thin spears tend to burn easily. Look for bunches that are free from wrinkles or yellowed spears.
Cooking Oil
I recommend organic canola oil or avocado oil. If you have a preference to another high-heat oil, use that instead.
Salt and Pepper
To season this recipe all that is needed is salt and pepper. I add them before cooking. A half teaspoon of coarse kosher salt is just right, but feel free to adjust to your preference. Add on as much pepper as you like.
Lemon
This is optional, but I feel like it really helps to make the asparagus taste less bitter. Bitter is canceled by sour (which is the predominant taste of lemon.) A half of a lemon is plenty!
Notes on Grills and Equipment Grill
Gas Grill: If you have a gas grill turn all of the burners on to high to preheat them. Keep the grill lid closed while you preheat the grill to allow it to get very hot. Once it is hot, use your grill brush to remove any burnt on debris from previous meals.
Charcoal Grill: Preheat your charcoal completely before grilling. I like to use a blend of mostly hardwood charcoal plus a few briquettes. Using a sick or tongs rake out the coals to cover the bottom of the kettle, so that there are no hot spots. Make sure that your grill rack is hot and clean before adding on the asparagus.
Note: charcoal grills tend to run hotter than gas grills, so the timing for this recipe will be faster than for gas. Thin asparagus will take only one or two minutes over hot charcoal.
Vegetable Grill Basket
If you have a vegetable grill basket, this is definitely the recipe to use it! Asparagus tends to fall between the grill grates, even if you are careful, so the grill basket really helps to prevent that.
I also like that they have more surface area and help to brown the asparagus better.
Note: For best results preheat the grill pan completely before adding the asparagus.
Stovetop Grill Pan
If you do not have an outdoor grill you can definitely make this on your stovetop grill pan. This is the style I recommend. You will have to cook the asparagus in batches. Use high heat, and if the pan is smoking excessively, simply adjust the heat down as needed.
Note: indoor stovetop grill pans are not as hot as gas or charcoal grills so it is important to look for crisp tender texture to guide when your asparagus is done, not so much the timing! It may take 5 or 6 minutes per side on your stove. That is normal.
How To Make This Recipe Prepare the Grill and Prep The Asparagus Step 1: Preheat the grill and if you are using a vegetable grilling basket, add that to the grill grate to preheat too. Step 2: Snap the ends off the asparagus. This will remove any pithy parts of the stalks that is woody and fibrous. Step 3: Toss the asparagus with the oil, salt and pepper. Step 4: Place the asparagus directly on the grill grates, crosswize so they don’t fall through the grates, or on the grill basket in a single layer.
Once they are done, pull the asparagus off the grill and arrange them on a serving platter. Squeeze the lemon on top.
Expert Tips and FAQs About This Recipe Grilling Tips The asparagus spears should be in an even layer, with space around them so that the heat can come between each spear. Let them grill for about 1 minute for thinner spears or up to 3 for thicker spears. The bottom side will brown nicely and the tips will start to darken. The tips may look a little dried or charred. Flip them, with grilling tongs, or roll them on the grill grate so that that the other side can cook. As you turn them, take note of the texture and “bendiness” of the spears. If they are already pliable, they will not need much time at all on the second side. If they are still stiff, you can grill them for about as long as the first side. Look for browning, but don’t let the tops burn. FAQs About This Recipe Can you grill asparagus in foil?
This defeats the purpose of grilling and I don’t recommend it. The foil traps the steam as the asparagus cooks and will inhibit any browning. The asparagus will be overcooked by the time it browns.
Why is my asparagus stringy?
It is likely that it is overcooked. Try cooking it for a shorter time next time. Also double check that you are snapping off enough of the tough end of the stalk.
Can you grill asparagus in the oven?
Grilling is a single sided heat source, so you can approximate heat from a grill by using the broiler and essentially “grilling” the asparagus from the top down.
Make sure to use a broiler pan though so that the asparagus doesn’t steam too much. You want the moisture to be kept away so that it browns before the asparagus softens too much.
Broiling times vary widely depending on your oven, so keep an eye on it. Test if it is tender frequently!
Serving And Menu Suggestions
If you like to add other flavors instead of lemon, go for it! Here are some ideas:
Drizzle with balsamic vinegar. It is a little sweeter and still has the acidity to cut the bitterness of the asparagus. Top with orange zest and Asian Sesame Dressing. Drizzle with hollandaise sauce. Any of my vinaigrettes from my salad dressing collection would be good. I actually also love this yogurt dill dressing with asparagus too.
If you are wondering what to serve this grilled asparagus with, I am happy to suggest the following meals:
Add to a power bowl like these quinoa and lentil bowls. This Fish Casserole is wonderful with asparagus. Try it with this Crispy Skin Chicken and Lemon Quinoa. The flavors of this Tilapia with Tangerine Salsa would be yummy with it too! Make Ahead Notes
This asparagus is good chilled left over but doesn’t reheat well. Serve it cold on a salad or in a buddha bowl or top with dressing.
More Asparagus Recipes
This hearty Roasted Asparagus and Goat Cheese Salad is a complete meal!
My Sesame Roasted Asparagus Salad is a yummy side with an Asian flair.
This One Pot Chicken and Rice with Spring Veggies is an easy dinner for springtime.
Speaking of chilled asparagus, this Asparagus with Tarragon Vinaigrette is my favorite way to enjoy chilled asparagus.
For breakfast or brunch this Frittata with Ham and Asparagus is yummy! We had it for Easter breakfast this year and everyone loved it.
This make-ahead Ham and Asparagus Bread Pudding is great as a side for supper or at a brunch buffet.
Thanks so much for reading! If you make this recipe, please come back and leave a star rating and review.
Happy Cooking!
~Katie
Print Grilled Asparagus Author: Katie Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: 6 servings Category: SIde Dish Method: Grilling Cuisine: American Print Recipe Pin Recipe Description
s. Once you make it, and see just how easy it is to get the perfect crisp-tender texture, you will make it over and over again!
Ingredients
2 pounds asparagus, woody ends snapped off
1 tablespoon organic canola oil or avocado oil
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
½ lemon
Instructions Preheat grill to high heat. If using grill pan add to the grill grates to preheat. Toss the asparagus with the oil, salt and pepper to coat. Lay the asparagus spears on the grill grate (crosswise) or on the grill pan. Grill until browned on the bottom, 1 to 3 minutes. Turn over by rolling with tongs and let cook on a second side until tender, 1 to 3 minutes. Transfer the asparagus to a platter and squeeze lemon over it. Notes Grilling Tips Make sure to completely preheat the grill and the vegetable grilling basket if using. Spread the asparagus out in a single layer across the grill grates, or on the grill pan or grill basket. They should be in an even layer, with space around them so that the heat can come between each spear. Let them grill for about 1 minute for thinner spears or up to 3 for thicker spears. (Charcoal grills will be hotter than gas grills.) The bottoms will brown nicely and the tips will start to darken, and may look a little dried or charred. Flip them, with grilling tongs, or roll them on the grill grate so that that the other side can cook. As you turn them, take note of the texture and “bendiness” of the spears. If they are already pliable, they will not need much time at all on the second side. If they are still stiff, you can grill them for about as long as the first side. Look for browning, but don’t let the tops burn. Nutrition Serving Size: 4 ounces Calories: 52 calories Fat: 3 g Carbohydrates: 6 g Fiber: 3 g Protein: 3 g Did you make this recipe?
If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @HealthySeasonal.
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