This is a quick and simple recipe I make again and again. It goes with just about any main, and grilling asparagus makes it so much better than any other way I’ve ever had it. So without further ado, here is my grilled asparagus recipe.
This post was originally published on May 9, 2017. The text, photos, and recipe were updated on July 31, 2021.
Just 4 ingredients to this grilled asparagus recipe and you will probably have everything but the asparagus in your pantry: fresh asparagus, extra virgin olive oil, kosher salt, and black pepper.
You can use sea salt or regular table salt but go easy. I like kosher salt because I can be generous with it and still not oversalt.
As for the pepper, freshly ground is the best. I usually use black peppercorns, but mixed/rainbow peppercorns are just as good. You can use the bottled stuff, but it’s never as tasty. Fresh just adds an extra pop that you can really taste.
You’ll need a grill wok to keep the asparagus from falling through your grill’s grate. And a grill, of course. The rest is very simple and doesn’t even require measuring.
Preheat your grill to medium while you do the prep work. Just snap off the tough ends of the asparagus and place them into the grill wok. Drizzle them with olive oil, and season with salt and pepper.
After that, grill the asparagus for 12-15 minutes, turning once in the middle of cooking. You’ll know they’re done when the tops begin to crisp.
Yes, that’s all there is to it. I do sometimes add spices like garlic powder, sage, and thyme, but most of the time I stick with salt and pepper. It keeps things simple and allows the flavor of the asparagus to really shine through.
- 1 bunch fresh asparagus spears trimmed
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- Wash and dry the asparagus.
- Preheat your grill to medium.
- Snap off or trim the tough woody ends of teh asparagus and place them into a grilling wok/pan.
- Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat.
- Grill on medium for 12 to 15 minutes, flipping once halfway through cooking. You'll know they're ready when the asparagus tips just begin to char, and the color turns to a deeper green. Serve immediately.