Parmesan Grilled Asparagus is something special that is the perfect side dish for almost any meal—sweet and tender with a bit charred on the edges, ready in about 15 minutes.
It is grilled open on the grates or grill pan to get the best flavor. There is no need to seal in aluminum foil packets that will steam the asparagus—get open grill flavor instead.
Garlic—powder or fresh
Salt and pepper
Grated Parmesan cheese
Other options—slivers of almonds, pine nuts, feta cheese, or blue cheese
Sweet, tender, and smoky with a bit of char on the edges, you will love grilled asparagus. Grilling asparagus is easy with minimal prep and less than 10 minutes on the grill and the grill temperature fits nicely with grilled chicken or pork perfectly.
👨🍳How to Grill Asparagus on a Gas Grill
- Clean and trim asparagus.
- Coat with olive oil, garlic (fresh or powder), salt, and pepper.
- Grill on a grill pan or directly on the grates until browning and fork tender—5-10 minutes, depending on thickness and grill temperature.
- Sprinkle with grated Parmesan cheese (optional) before serving hot.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
When is asparagus done?
Asparagus is done when there is some browning on the surface, char marks, and tender to your preference—use a fork to check. Also, pick up a spear and see if it flexes some.
Total grilling time will take 5 to 10 minutes, depending on grill temperature, the thickness of the spears, and your preference.
Asparagus is done at an internal temperature of 135° with an instant-read thermometer in the thickest part of the spear.
🛒Pick the best asparagus for grilling
The best asparagus for grilling should 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 ensure they are not drying and the stems are firm and not limp. Lastly, squeeze the bunch, and it should squeak a bit.
🔪How to trim asparagus—to snap or cut
Many suggest snapping off the asparagus stalk at the base will magically break at the correct point. The idea was that the tough base meets the tender asparagus at this natural breaking point.
Well, not so much, it turns out. According to Cooks Illustrated, you are throwing out lots of your tasty asparagus. With a sharp knife, cutting 1 inch off the end will not waste as much since the snap method is inaccurate on where it breaks.
If your asparagus is thick and woody, use a vegetable peeler on the woody end to thin it down some.
↕️How to make this a "for two" or "family size" recipe
This recipe is set for ½ pound of asparagus, which I call two large servings—but I like asparagus. This is a very easy recipe to make smaller or bigger
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
Yes. As long as you can control the grill temperature and watch the endpoint of cooking, a charcoal grill will work.
You are overcooking and may be using too low of a temperature.
To get the outside browning without overcooking the inside structure, you may need to cook at a higher temperature for a shorter time. Also, if the grill temp was OK when you started, all the flipping with opening and closing the lid may lower the grill temp.
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Step-by-Step Photo Instructions
Preheat the grill to 450° surface temperature, which is the preferred temperature more most chicken and pork recipes—medium-high heat on most grills—clean and oil grill grates.
Wash and trim asparagus. Cut off ½ inch of the bottom of the asparagus shaft.
Mix olive oil with garlic powder or fresh crushed garlic, salt, and black pepper.
Pour the oil mixture on the cleaned asparagus and coat well. Clean hands work well here.
If using a grill pan or basket, add a light coat of higher-temperature oil. Spread evenly over a grill pan or on the grates.
In three minutes, flip the asparagus and grill until it gets 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 your taste. If you are unsure, aim for a final internal temperature of 135°.
Serve immediately. I like a sprinkle of Parmesan cheese to add even more taste.
Parmesan Grilled Asparagus on a Gas Grill
- ½ lb asparagus - perfect for two
- 2 teaspoons olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon garlic powder-optional - or crushed - about 2 cloves
- ⅛ teaspoon pepper
- Optional cheese topping - Parmesan, feta or blue cheese
- Preheat the grill to 450° surface temperature, which is the preferred temperature more most chicken and pork recipes—medium-high heat on most grills—clean and oil grill grates.
- Wash and trim asparagus. Cut off ½ inch of the bottom of the asparagus shaft.
- Mix olive oil with garlic powder or fresh crushed garlic, salt, and black pepper.
- Pour the oil mixture on the cleaned asparagus and coat well. Clean hands work well here.
- If using a grill pan or basket, add a light coat of higher-temperature oil. Spread evenly over a grill pan or on the grates.
- In three minutes, flip the 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 your taste. If you are unsure, aim for a final internal temperature of 135°.
- Serve immediately. I like a sprinkle of Parmesan cheese to add even more taste.
Your Own Private Notes
- 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. Thicker can be used but will take longer to cook and may need to be thinned some with a vegetable peeler. Thinner will cook faster.
- A thicker grill pan may 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 the oil on the pan needs 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 by the exact grill temperature, the grill pan, and your taste.
- You can cook at a higher temperature if it matches your needs, but it may cook much faster.
- A sprinkle of cheese after coming off the grill just before severing will make it special.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published March 28, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.