Easy 20-Minute Grilled Asparagus
This quick and easy method results in perfect, vibrant asparagus that is crisp on the outside and tender on the inside every single time. Made with just 4 simple ingredients, it is a hands-down favourite spring and summer side dish.
Ingredients
- 1 lb asparagus
- 2 teaspoons extra-virgin olive oil
- Kosher or fine sea salt and freshly ground black pepper
- A squeeze of fresh lemon and freshly grated Parmesan optional
Instructions
- Wash and trim asparagus then toss in olive oil and season with salt and pepper to taste.
- Heat grill to 400°F (200ºC).
- Lay spears perpendicular to the grates so they don't fall through, and grill for 3–5 minutes per side (6–10 minutes total), turning with grill-safe tongs until tender-crisp, bright green and lightly charred.
- Transfer to serving plates, and finish with a squeeze of fresh lemon and a sprinkle of freshly grated Parmesan (optional). Serve immediately.
Notes
How to choose asparagus: Stalks should be plump and firm (not limp or wilted) with tips that are tightly closed. Ideally you will find them stored in bunches standing upright in cold water. They should be richly green in colour with stalk bottoms fading to white. To trim, cut the tougher part of the stalk just where it turns from white to green.
More asparagus topping ideas: Sun dried tomatoes, roasted red peppers, olives, lemon zest, feta cheese and fresh spring herbs like basil or oregano. Try sprinkling it with smoked paprika or crushed red pepper flakes if you like some heat!
Alternatives to grilling: If you don't have a grill, you can easily sauté asparagus in a cast iron pan or roast it on a baking sheet at 400º for 10-12 minutes turning halfway through.
Storage: Cooked asparagus is best enjoyed immediately. However, leftover asparagus may be stored in the refrigerator for up to 3 days. It will soften when cold, so for best results wrap tightly in foil and reserve toppings until ready to reheat and serve.