Want to add more hearty greens to your cookout menu? Check out this easy recipe!
Words can hardly express how grateful I am for dads who grill. There’s something brave and comforting about a guy who wants to stand over an open flame and cook his family a delicious meal. I’m especially thankful for those dads who let me add some veggies to the mix, so it’s not just a meat lover’s extravaganza. We could all use more greens on our plate, you know.
Grilled asparagus is one of those dishes that’s as easy to make as it sounds. You simply prep the asparagus by cutting off those thick, unchewable ends. Then, toss them in olive oil, salt, and pepper for an even coating that makes them cook just right. With this simple seasoning, they end up tender and savory.
When it comes to grilling, the goal is to get them lightly charred so that there’s a crispy ridge on the outside, but not too much so that everything burns. That’s why I love folks who know their way around a grill, because it’s truly an art form.
Honestly, this recipe is so straightforward and scrumptious, it’s inspiring me to learn how to grill better. I might not be a dad, but that doesn’t mean I can’t try my hand at it. Keep me in your thoughts and prayers, and hopefully one day we can share a meal at the picnic table!
Why serve with lemon wedges?
Although it might not seem like it, asparagus is a tricky plant to cook. When raw, it’s bitter and tough. But when cooked just right, it becomes tender, juicy, and blossoming with new flavors. A sprinkle of fresh lemon juice adds to this dynamic by canceling out any excess bitterness that remains. The lemon’s acidity also adds a tanginess that balances grilled asparagus’ savory profile. You can’t go wrong with some fresh lemon juice on asparagus, but if I don’t have lemons, I’ll use a tablespoon of apple cider vinegar for a similar effect.
How do I store leftovers?
Let the grilled asparagus cool to room temperature before storing them in an airtight container. Refrigerate them for 3-5 days, and then pop them in the oven at 350°F for about 10 minutes, until they’re crispy and sizzling again. Sometimes, I also like to add an extra drizzle of oil to keep them nice and moist. Don’t bother freezing them, since doing so would ruin their tender texture and make them too soggy.
Serving suggestions
Decorate your grilled asparagus with a splash of tangy lemon juice and a salty sprinkle of Parmesan cheese, creating a delightful dance for your palate. Then, just imagine the possibilities for such an iconic flavor blend. Pair this vibrant side with Honey-Glazed Salmon, Honey-Lemon Chicken, or Fried Tofu and Slow-Cooker Rice. Or, if you’d like a more cookout-friendly spread, try Salmon Burgers, Hawaiian Macaroni Salad, and Grilled Sweet Potatoes.
Ingredients
- 1 pound thick asparagus spears
- 2 teaspoons extra-virgin olive oil
- 3/4 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon freshly ground black pepper
- Grated Parmesan optional
- Lemon wedges optional
Instructions
- Preheat your grill to medium-high heat (about 400°F). Rinse the asparagus and snap off the woody ends.
- Place the asparagus in a bowl. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss until evenly coated.
- Arrange the asparagus perpendicular to the grill grates. Grill for about 5-10 minutes, turning halfway through, until tender and lightly charred.
- Transfer the asparagus to a serving plate. If desired, sprinkle on grated Parmesan and squeeze fresh lemon juice over the top before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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