Grilled Asparagus with Lemon (Printable)

Tender asparagus spears brushed with olive oil, grilled and topped with lemon juice and sea salt.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, woody ends trimmed

→ Oil & Seasoning

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

→ Garnish

05 - 1 lemon, cut into wedges

# How-To:

01 - Heat grill to medium-high (400°F).
02 - Rinse asparagus and trim woody ends.
03 - Place asparagus on a tray, drizzle with olive oil, and toss to coat evenly.
04 - Sprinkle asparagus with flaky sea salt and freshly ground black pepper.
05 - Place asparagus in a single layer perpendicular to grill grates or use a grill basket.
06 - Cook 3 to 5 minutes per side, turning occasionally, until tender and lightly charred.
07 - Transfer asparagus to a platter, squeeze fresh lemon juice over, and serve with lemon wedges.

# Expert Advice:

01 -
  • It takes barely 13 minutes from start to finish, making it perfect for weeknight sides or last-minute entertaining.
  • The slight char brings out a natural sweetness in the asparagus that you simply can't achieve any other way.
  • There's something deeply satisfying about a dish so simple it trusts the ingredient rather than hiding behind complicated technique.
02 -
  • Asparagus continues to soften off the heat, so pull it from the grill while it still has a slight firmness to the bite—overcooked spears turn mushy and lose their essence.
  • If your asparagus is particularly thick, lay it flat and let it cook slightly longer on the first side to ensure the centers are tender without charring the outside too much.
03 -
  • If you don't have a grill, a grill pan on the stovetop works beautifully—just get it screaming hot before adding the oiled asparagus and let it develop the same char.
  • Bundle thinner spears together with kitchen twine so they grill evenly and are easier to turn as a group, preventing them from getting lost between the grates.
Go Back