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Grilled asparagus spears and two charred lemon halves are artfully arranged on a light-colored plate, highlighting the fresh flavors of perfectly grilled asparagus.

Grilled Asparagus

Mandy Applegate
Grilled Asparagus is quick, no-fuss, and brings out the best in fresh asparagus with just a few simple ingredients. That smoky flavor from the grill adds something you just can’t get from roasting in the oven. It works for easy weeknight dinners, weekend cookouts, or even meal prep since the leftovers hold up well in the fridge. You can also repurpose extras into salads, grain bowls, and wraps—yes, they're that versatile.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 54 kcal

Equipment

Ingredients
 
 

  • 1 pound asparagus thick spears
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Lemon juice and wedges for serving

Instructions
 

  • Snap off the tough, woody ends of the asparagus and discard. Place spears in a shallow bowl or on a rimmed baking sheet.
    1 pound asparagus
  • Drizzle with olive oil and toss with your hands until evenly coated. Season with salt and black pepper, then toss again to distribute.
    1 tablespoon extra-virgin olive oil, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
  • Preheat the grill. For charcoal grills: Bank the hot coals to one side for indirect heat. For gas grill: Set all burners to high and heat to at least 400°F (200°C).
  • Place the asparagus spears perpendicular to the grates so they don’t fall through. Close the lid and grill for 6–10 minutes, turning occasionally with tongs to get nice, even grill marks. The spears should be tender-crisp.
  • Transfer to a serving platter. Drizzle with a bit more olive oil and finish with a squeeze of fresh lemon juice. Serve warm.
    Lemon juice and wedges

Video

Notes

  • Trim Asparagus Properly: Bend each stalk near the base—it’ll snap where the tender part meets the woody end.
  • Use Thick Asparagus Spears: They hold up better on the grill and give you that perfect bite without going limp, unlike thin spears.
  • Toss by Hand: It’s the easiest way to make sure the oil and seasoning get into every nook without using extra dishes.
  • Get the Grill Hot First: A hot grill gives you the sear and keeps the spears from sticking. Don’t rush this part.
  • Flip with Tongs, Not a Spatula: You’ll get better control and reduce the risk of them slipping between the grill grates.
  • Watch the Time: Thinner spears cook fast. Start checking at the 6-minute mark and take them off before they turn soggy.
  • Finish with Acid: Lemon cuts through the richness and brightens everything up—don’t skip it.
  • Change It Up: A sprinkle of parmesan cheese or a drizzle of balsamic vinegar glaze at the end makes it feel like a new side dish every time.

Nutrition

Calories: 54kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 584mgPotassium: 233mgFiber: 2gSugar: 2gVitamin A: 859IUVitamin C: 6mgCalcium: 29mgIron: 2mg
Keyword Grilled Asparagus
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