Crispy grilled asparagus is a fast, flavorful side dish with crisp-tender stalks, lightly charred tips, and a few crispy edges. Finish it with a fresh squeeze of lemon, and it is ready in about 15 minutes to serve with grilled fish, chicken, steak, or burgers.
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Grilling Asparagus
Asparagus is a good side for all your grilled foods. I cook so much fish I've come to believe that most people expect asparagus to be part of a seafood dinner.
I love to make lemon asparagus rice, bake asparagus in the oven, steam them, and I love to include them in this roasted vegetable medley.
Follow these instructions and grill perfect asparagus every time!
Why Thick Asparagus Is Good for Grilling
Thicker asparagus is best for grilling because the spears hold up over the heat without drying out before they develop a little char.
Look for medium to large asparagus at the store. You may not find truly thick spears, but choose the thickest bunch available. Very thin asparagus can fall through the grates and cook too quickly.
Thin asparagus is good for steaming or boiling, but thick stalks are better for the grill. They shrink a little as they cook, so even a fairly thick spear will look slimmer by the time it comes off the grill.
How To Make Grilled Asparagus Crispy
Nobody wants limp asparagus rolling around on the grill. Here's how to get those little charred edges while the stalks stay crisp-tender.
- Dry it like you mean it. Wet asparagus steams on the grill. Pat it dry so it can sizzle and brown.
- Buy the thicker bunch. Skinny spears cook in a flash and can slip right through the grates. Medium or thick asparagus gives you more time to get good color.
- Give it some space. If the spears are piled together, they steam each other. Spread them out so the heat can do its job.
- Don't walk away. Asparagus cooks fast. Pull it off when it is tender with a little snap left in the stalk.
Ingredients
- 1 pound fresh asparagus
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lemon or lime, cut into wedges
Optional Seasonings: Add garlic powder, red pepper flakes, grated Parmesan, or a drizzle of balsamic glaze after grilling.
How to Trim Asparagus
You can snap off the woody ends one spear at a time. Or, leave the asparagus bundled with the rubber band on and cut off the bottom inch or two with one clean slice.
Remove the rubber band, then rinse the asparagus and pat it dry with a clean kitchen towel. Dry asparagus browns better on the grill and is less likely to steam.
If the stalks are especially thick or tough, use a vegetable peeler to remove the fibrous outer layer from the bottom third of each stalk.
How to Grill Asparagus
- Preheat the grill to medium-high heat, about 400 to 450°F. Clean and lightly oil the grates.
- Place the trimmed asparagus on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Arrange the spears across the grill grates so they don't fall through. Close the lid and grill for 3 to 5 minutes.
- Turn the asparagus with tongs and cook for another 3 to 5 minutes, until bright green, lightly charred, and crisp-tender.
- Transfer to a serving plate and squeeze fresh lemon over the top. Serve immediately.
Helpful Tips
- Choose medium or thick spears for grilling. Very thin asparagus can overcook quickly.
- Do not walk away from the grill. Cooking time varies with the thickness of the stalks.
- Pull the asparagus while it still has a little bite. It will continue to soften from the residual heat.
Serving Suggestions
Serve grilled asparagus alongside grilled snapper, shrimp, chicken, steak, or pork. It is also delicious chopped and added to pasta, grain bowls, omelets, or salads.
Storage and Reheating
Store leftover asparagus in an airtight container in the refrigerator for up to 3 days. Reheat it briefly on the grill, in a skillet, or in a 350°F oven. It can also be enjoyed cold or at room temperature.
FAQ
The spears should be bright green with a few charred spots. A fork should pierce the thick end easily, but the asparagus should still have a little bite.
Yes. Place the seasoned asparagus on a large sheet of foil, fold it into a packet, and grill until tender. Foil prevents the spears from falling through the grates, although the asparagus will steam more and develop less char.
No. Fresh asparagus cooks quickly over direct heat, so blanching isn't necessary.
For the best crisp-tender texture, dry the asparagus thoroughly, coat it lightly with oil, and grill it over medium-high heat in a single layer. Leave space between the spears so they char instead of steam, and remove them as soon as the edges are browned. Grilled asparagus will not become crunchy, but it should have browned tips and a firm bite.
Crispy Grilled Asparagus
Ingredients
- 1 pound fresh asparagus, woody ends removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- 1 whole lemon or lime, cut into wedges
Instructions
- Preheat the grill to medium-high heat, about 400 to 450°F. Clean and lightly oil the grates.
- Rinse the asparagus and dry it well. Snap or trim off the woody ends.
- Place the asparagus on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Arrange the spears perpendicular to the grill grates. Close the lid and grill for 3 to 5 minutes.
- Turn the asparagus with tongs and grill for another 3 to 5 minutes, until bright green, lightly charred, and crisp-tender.
- Transfer to a serving plate, squeeze fresh lemon over the top, and serve immediately.
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