Grilled Asparagus with Lemon and Olive Oil (Print version)

Tender asparagus grilled with olive oil, seasoned with sea salt and fresh lemon for a vibrant, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus spears, woody ends trimmed

→ Oil & Seasoning

02 - 2 tbsp extra-virgin olive oil
03 - ½ tsp flaky sea salt or kosher salt
04 - ¼ tsp freshly ground black pepper

→ Garnish

05 - 1 lemon, cut into wedges

# Directions:

01 - Preheat grill to medium-high heat, targeting 400°F.
02 - Rinse asparagus spears thoroughly and trim approximately 1 inch from the woody stem ends.
03 - Arrange asparagus on a large tray or platter. Drizzle olive oil evenly over spears and toss gently to coat thoroughly.
04 - Sprinkle sea salt and black pepper evenly across the oiled asparagus.
05 - Place asparagus perpendicular across grill grates to prevent slipping through, or use a grill basket for easier handling.
06 - Grill for 3 to 5 minutes per side, turning once or twice, until spears are tender-crisp and display light charring.
07 - Transfer grilled asparagus to a serving platter. Squeeze fresh lemon juice generously over the top and serve with additional lemon wedges alongside.

# Expert Advice:

01 -
  • The high heat creates those irresistible charred spots that make asparagus taste like it came from a restaurant kitchen
  • It takes under fifteen minutes from start to finish and requires minimal cleanup
  • The lemon finish brightens everything and makes this side disappear from the platter first
02 -
  • Do not crowd the grill or the asparagus will steam instead of char. Work in batches if needed.
  • Medium thick spears are your best bet. Thin ones cook too fast and thick ones take forever.
  • Lemon juice is essential. It transforms the dish from good to unforgettable.
03 -
  • Use tongs to turn the asparagus rather than a fork which can pierce the spears and let juices escape
  • If you do not have a grill a hot cast iron skillet works surprisingly well and still gives you some char
Go back