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How to Make THE BEST Grilled Asparagus
Tender and sweet, grilled asparagus is the perfect healthy 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.
Prep: 5min
Total: 9min
Serving Size: 1 serving
Nutrition Facts: calories 54 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Sodium 584 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 pound asparagus (, (choose thick spears))
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- lemon wedges (, if desired)
Instruction:
- Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
- Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
- Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
- Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
- Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.
How to Make Perfect Grilled Asparagus | The Stay At Home Chef
FAQ
Should asparagus be soaked before grilling?
Skewer the Asparagus for Easier Flipping
If using wooden skewer first, make sure they’ve been soaked in water for at least an hour before grilling.
Is it better to blanch asparagus before grilling?
Blanching seasons the spears and also gives them a kick-start in the cooking process. “Whenever you grill, sear, or roast, you’re using a really high temperature. Without blanching, you’d char the outside but the inside would still be raw.” To blanch, bring a pot of water to a rolling boil and salt the hell out of it.
Why is my grilled asparagus soggy?
Soggy asparagus is usually the result of overcooking. “No matter what preparation you opt for, asparagus doesn’t need to be cooked for long,” deBoschnek says. “It makes it mushy and depletes the delicate flavor.”
What is the best way to cook and eat asparagus?
Chop the spears into 1-inch pieces and drop them into the boiling water for about 1 minute, or until tender but still bright green. Use a slotted spoon to transfer the blanched asparagus to the ice water and chill for 1 minute. Drain, pat dry, and toss into salads, pastas, or squeeze with lemon and enjoy!
