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Asparagus is the official welcome to spring for me. It’s also how the grill gets broken in. Figuring out how to grill asparagus is well worth the effort. Grilling gives the tips a little char and a LOT of flavor. So, let the grates take care of you this year.
If you’ve been hanging out here with me for long, you know I cook asparagus in about a dozen different ways. But, I come back to the grill every year as soon as the weather turns. This grilled asparagus recipe is absolutely perfect for adding to my roasted asparagus pasta. You’re going to want to plan ahead and cook an extra pound of asparagus just for that pasta, because it’s not like you’re going to have leftovers.
Grilled Asparagus
Asparagus on the grill is the first thing I cook every year once as soon as it’s warm enough. Or, as soon as my husband is willing to stand outside in the cold and do it. (Teamwork makes the dream work right?)
The grill is what the broiler tries to be. You get blackened charred spots loaded with texture and flavor, and the stalks stay tender. So, and the whole side dish is ready in less time than it takes to set the table.
Ingredients and Substitutions
Asparagus – I use fresh spears, and I take my time to make sure they’re fresh and green. No wilting or greyish bits.
Oil – You’re going to want to coat the spears with olive oil. It helps them crisp up and char without sticking to the grates of the grill. You can swap for another neutral oil.
Seasoning – I use kosher salt and freshly ground pepper in my cooking. And for this recipe, that’s all you need.
Notes on Equipment
- Mixing bowl
- Sharp knife
- Cutting Board
- Tongs – I use these 9-inch and 12-inch stainless steel tongs at least once a day, if not multiple times a day every single day. They’re perfect for tending grill.
How to Grill Asparagus
Prepping the Spears: I clean the asparagus with a cold water rinse to remove the dirt, then pat it dry. Then, you just need to trim the ends and any yucky stuff.
Prepping the Grill: Preheat the grill on high. Then, I drop the temp back down to medium-high. Every grill is different, but you’re aiming for 400-450°F.
Oiling and Seasoning: Toss the spears in a bowl with the olive oil. Then, you just have to sprinkle them with salt and pepper and toss so everything gets coated.
Grilling: Lay the spears directly across the grates in a single layer, perpendicular so they don’t fall through. You will grill them for about 2 minutes, turn with your tongs, then give them another 1-2 minutes. I’m watching for crispy, charred tips and a stalk that gives a little when pressed.
Serving: Pull the spears off the grill once ready and pile them on a platter. Give them a squeeze of lemon if you want (I always do!). Eat them hot.
Expert Tip
One thing I can’t do is teach you all the ins and outs of your grill. Every grill has hot spots and cool spots. Some grills run hot. Others don’t. So, pay attention to how the results change based on where you set things down to cook. Once you’ve got it sorted out, it becomes easier to manage the thicker and thinner spears. I plop the thick spears down on the hot spots so they cook more evenly.
Dry the Spears – Water is the enemy of grill marks. After rinsing, pat the asparagus dry with a clean towel. Wet asparagus on hot grates will hiss and steam before it chars, which gets you sad gray spears instead of the crispy blackened ones you actually want.
Keep Them Long – Don’t cut the spears into pieces. Long spears sit across the grates without falling through, they’re easier to flip with tongs, and they look way better on a platter. Save the chopping for leftover spears headed into a pasta or frittata.
Separate Tongs for Meat and Veg – If you’re cooking a protein alongside, keep a second pair of tongs at the grill just for the vegetables. It’s one of those easy habits that keeps raw-meat juices off the side dish. Your future self will thank you.
Watch the Tips – The skinny tips cook fastest and burn first. Once they look properly blackened, the rest of the spear is just about there. Pull them a hair before you think they’re done, and they’ll be right.
Serving Suggestions
Grilled asparagus goes with pretty much any protein you’re pulling off the same grill. You can’t go wrong with these barbecue chicken skewers or (my favorite) steak kabobs. I serve everything hot off the grates, and that’s about it for effort on my end.
But, if you’re lucky enough to have leftover grilled asparagus (make extra, trust me!) you can use it in this bacon asparagus frittata, or stir it into a vegetable rice pilaf, or even just pile it on this hashbrown bowl with some bacon for an unforgettable breakfast.
Storage & Reheating
How to Store: Let any leftover spears cool at room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 4 days.
How to Reheat: Throw the leftovers into a hot skillet with a splash of olive oil and turn them once, about 2-3 minutes total. The microwave works in a pinch. You will lose the crisp edges though. Honestly, I usually skip the reheat altogether and chop the leftovers cold into salads, frittatas, or pasta.
More Asparagus Recipes
- Lemon Pepper Asparagus
- Bacon Wrapped Asparagus
- Baked Asparagus with Parmesan
- Honey Glazed Asparagus
- Sauteed Asparagus with Bacon
About four minutes, total. You should only have to turn them once at the halfway point. They’re done when the tips are crispy and blackened and the stalks give a little when you press them.
You don’t have to. But, if the spears are on the thicker side, or if they’ve been in the fridge a little too long, then a few passes with a vegetable peeler on the bottom third can remove the tough, woody outer layer. Thin, fresh spears don’t need it at all.
I don’t bother. Long spears laid perpendicular to the grates won’t fall through, and skipping the basket gets you a better char. Straight on the grates, tongs in hand.
You can. Get the pan ripping hot over medium-high, oil and season the spears, and cook about 2 minutes per side. You’ll get the grill marks but lose the smoky flavor. Still very good.
How to Grill Asparagus
Ingredients
- 1 tablespoon olive oil
- 1 pound asparagus spears
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
Instructions
- Preheat your grill on high. Once it's hot, lower to medium-high (about 400-450℉).
- While the grill heats up, prep the asparagus and toss with oil, salt, and pepper.
- Grill the asparagus for 2 minutes then flip and let it go for another 1-2 minutes until done. The tips should be crispy and stems fork-tender when done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
