IMHO, no vegetable takes so well to grilling as asparagus. Cooking the green spears over charcoal imparts far more flavor than roasting could ever aspire to, and who can say no to those gorgeous char marks? Any asparagus can work on the grill: Thin spears get extra crispy, while thicker ones offer a wonderful contrast between charred exterior and tender interior. Ready in a mere 5 minutes or so, this cookout side is a warm-weather winner that deserves a place at all your spring and summer dinners. Here’s everything you need to know.
How To Make Grilled Asparagus
INGREDIENTS
- Asparagus: I seek out asparagus with rigid stalks and tightly closed tips—surefire signs of freshness. I also try to find asparagus of a uniform size, so everything cooks at the same rate.
- Extra-Virgin Olive Oil: Slicking the asparagus with oil creates a barrier that promotes charring while preventing the spears from sticking the grates. Just about any oil will do, but I love using extra-virgin olive oil: Its peppery, slightly grassy flavor marries well with the sweet herbaceousness of the asparagus.
STEP-BY-STEP INSTRUCTIONS
First, fire up your grill (or grill pan). Asparagus cooks quickly, which affords limited time for those precious char marks to form, so you’ll want to get your grill hot, hot, hot. While the grill is heating up, prep your asparagus. At a minimum, give it a good rinse; better still, soak it in several changes of water since asparagus is commonly grown in sandy soil. Pat the spears dry, then trim the tough ends, removing about the bottom inch or so. Place the spears on a baking sheet, drizzle with olive oil, and toss gently to coat.
Arrange the asparagus on the grill and cook, turning occasionally with tongs, until charred all over and fork-tender, 3 to 4 minutes (or longer for thicker spears). The spears should be slightly shriveled but still retain some bite. When you lift them with tongs, they should droop slightly.
Transfer the asparagus to a platter and season generously with salt and pepper.
Full list of ingredients and directions can be found in the recipe below.
Grilled asparagus is a perfect addition to practically any summer dinner, but if you’re looking for some inspo, these stalks would be delicious with our grilled chicken or inihaw na liempo. Or while you’ve got the grill fired up, why not make our honey mustard chicken and vegetables foil packets or cilantro-lime grilled salmon?
Recipe Tips
- Trim the asparagus. The bottom ends of an asparagus can be tough and fibrous so best to cut them off before grilling.
- Season your asparagus generously: In a dish this simple, proper seasoning can make or break a good bite. To avoid undesirable burning on the hot grates, save any flavors other than salt and pepper for sprinkling on after the asparagus has come off the grill.
- Let your grill (or grill pan) preheat: You want it HOT enough that you hear a sizzle as soon as the asparagus hits the grate. A hot grill will ensure that your asparagus develops that char-grilled flavor while cooking to the proper tenderness. A grill that is not quite hot enough will result in more shriveled, dehydrated stalks.
Storage
If you have any leftover grilled asparagus, store it in an airtight container in the fridge for up to 4 days.