best way to grill asparagus
Get ready for the best grilled asparagus of your life—perfectly tender-crisp, boldly seasoned, and full of smoky flavor. I’ve tested and perfected every detail of this recipe, from the ideal asparagus thickness to the exact grill temperature, seasoning blend, and cook time. See the post for step-by-step photos, expert tips, seasoning, and garnish variations!
Servings 1 3-4 servings
Ingredients
- 1 pound/bunch medium-thick asparagus, woody ends trimmed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon freshly cracked sea salt (I use Trader Joe's garlic sea salt with parsley)
- 1 teaspoon lemon pepper seasoning (or ¼ freshly cracked black pepper + lemon zest)
- Lemon wedges for juicing
For serving
- Pick your favs: balsamic reduction, goat cheese or feta, pine nuts, freshly grated Parmesan cheese, bacon, etc.
Instructions
- Preheat the grill to medium-high heat, approximately 400°F. Meanwhile:
- Add the asparagus to a 9x13 baking dish. Then, add the olive oil, balsamic vinegar, sea salt, and lemon pepper, and roll to coat evenly.
- Clean the grill and brush with olive oil. (Alternatively, use a grill pan over high heat). Add the asparagus in a single layer, perpendicular to the grill grates (so they don’t fall through), with the thickest part aimed toward the hottest part of the grill.
- Grill for 3-5 minutes, until crisp-tender to your liking, turning them often so they cook evenly.
- Transfer the asparagus back to the 9x13 baking dish and roll it in the remaining balsamic and spices. You can season with additional freshly cracked salt as you'd like (taste first!). Serve the asparagus from this dish or transfer it to a platter and garnish as desired. Pictured: balsamic reduction, feta, and pine nuts-yum!