Easy grilled asparagus makes a great side dish for almost any meal. Just follow these simple step by step photo instructions for great results.
Editor’s Note: Originally Published March 28, 2010. Updated expanded explanation and new photos.
Grill season is here, and I’m always looking for a nice grilled veggie for dinner. This is so simple and fast. Plus, it is very very good.
Wash, trim, add oil and seasonings. Cook for about 6 minutes. Done.
My Rating
A lower five since it is just a veggie but about as good as a veggie can get.
Pro Tips: Recipe Notes for Grilled Asparagus
There are lots of grilling instructions for asparagus out there. Here are some of the things I have seen.
- Grilling directly on the grates – OK but I will drop some through the grate.
- Stringing them on skewers. I will stick myself.
- “Grilling” in sealed foil. – Ok just steam them instead.
- Amount of oil varies from 1 teaspoon to 2 tablespoons. All for one pound. Huge variation.
- Last for a good laugh, steaming for a few minutes before grilling. Talk about fussy.
I want to use a grill pan or grate pat. Plus, it needs to be quick and easy to do.
Pick the Best Asparagus for Grilling
Asparagus for grilling needs to be medium thickness. Not the real thin shafts you sometimes see. You can use thicker and use a peeler to thin down the end.
Look for vibrant color, dark green with a tinge of some violet on the top is best.
I then look at the cut ends to be sure it is not drying, and the stems are firm and not limp. Lastly, squeeze the bunch, and it should squeak a bit.
How to Trim Asparagus
Should you snap or cut asparagus? The debate rages.
Many suggest that snapping off the asparagus base will magically break at the correct point. The idea was that this natural breaking point is where the tough base meets the tender asparagus.
Well, not so much it turns out. According to Cooks Illustrated, you are throwing out lots of your tasty asparagus. Just cut off a bit of the end will not waste as much since the snap method really is not accurate on where it breaks.
The Grill Pan
There are so many variations you can use. They all work but things like thin grates and wire baskets will not interfere with heat transfer much so they can go on cold with the asparagus.
A thicker griddle or pan should get preheated before cooking. When in doubt, preheat the pan.
The Oil
Olive oil is fine on the asparagus, it adds some flavor. But oil on the pan/griddles/baskets and grates need to have higher smoke points.
Other Grill Side Dishes
Brown Sugar Cinnamon Glazed Grilled Pineapple
ALL IMAGES AND DISCUSSION ARE FOR 1/2 POUND. Double if you want to do a full pound.
Preheat grill to 450-degree surface temperature which is the preferred temperature more most chicken and pork recipes. Preheat the grill pan also if thicker.
Wash and trim asparagus. I like to cut off 1/2 inch of the bottom of the asparagus shaft.
Mix olive oil with salt, pepper, and garlic powder.
Pour the oil mixture on the cleaned asparagus and coat well. Clean hands work well here.
Add a light coat of a higher temperature oil on your grill pan. Spread evenly over a grill pan.
In three minutes, flip asparagus and grill until getting brown spots. Usually another three minutes for me. Total cooking time can vary from 5-10 minutes in total. Variables are your exact grill temperature, the grill pan, the thickness of the asparagus, and finally your taste.
Serve immediately. I like a sprinkle of Parmesan cheese to add even more taste.
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Grilled Asparagus
Ingredients
- 1/2 lb asparagus - perfect for two
- 2 teaspoons olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon garlic powder - crushed - about 3-4 cloves
- 1/8 teaspoon pepper
- Optional cheese topping - Parmesan, feta or blue cheese
Instructions
- Preheat grill to 450-degree surface temperature which is the preferred temperature more most chicken and pork recipes. Preheat the grill pan also if thicker.
- Wash and trim asparagus. I like to cut off 1/2 inch of the bottom of the asparagus shaft.
- Mix olive oil with salt, pepper, and garlic powder.
- Pour the oil mixture on the cleaned asparagus and coat well. Clean hands work well here.
- Add a light coat of a higher temperature oil on your grill pan. Spread evenly over a grill pan.
- In three minutes, flip asparagus and grill until getting brown spots. Usually another three minutes for me. Total cooking time can vary from 5-10 minutes in total. Variables are your exact grill temperature, the grill pan, the thickness of the asparagus, and finally your taste.
- Serve immediately. I like a sprinkle of Parmesan cheese to add even more taste.
Recipe Notes
Pro Tips
- This recipe is written in "for two" amount. Just double all ingredients for the usual one pound bunch. You can use the serving adjustment and change it from 2 to 4 servings.
- Use medium thickness asparagus.
- The grill pan can significantly affect this recipe. A thin or wire pan or grate can go on with the asparagus. A thicker pan should be preheated.
- The olive oil coating will usually not smoke, but oil on the pan needs to have a higher smoke point. I like to use "grill" grade PAM.
- I prefer to cut the base off the asparagus spears but snap if you wish.
- Cooking time will vary some by exact grill temperature, the grill pan, and your taste.
- You can cook at a higher temperature if it matches your needs, but it will cook much faster.
- A sprinkle of cheese after coming off the grill just before severing will make it special.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published March 28, 2010
Dan Mikesell AKA DrDan
May 17, 2019 at 4:52 pmWelcome to the blog,
I never steam asparagus anymore. It is the grill or oven. It is easier and better results.
Thanks for the note.
Dan