Trystan Casey
Grilled asparagus is a quick and easy side dish that can be cooked in under 15 minutes. It is simple to make and only requires a few staple ingredients: asparagus, olive oil, salt, and pepper. The key to grilling asparagus is to use thick spears, as thin spears will overcook or fall through the grill grates. The grill should be preheated to a high temperature, and the asparagus should be cooked for 6-10 minutes, depending on the thickness of the spears. Grilled asparagus is best served fresh off the grill, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
| Characteristics | Values |
|---|---|
| Asparagus type | Thick spears |
| Asparagus quantity | 1 pound |
| Oil | Olive oil |
| Seasonings | Salt, pepper, lemon juice, balsamic vinegar |
| Grill temperature | 350°F- 400°F or 450°F to 550°F |
| Grill time | 3-10 minutes |
| Grill marks | Clean the grill grates |
| Asparagus placement | Perpendicular to the grill bars |
| Leftovers | Store in an airtight container in the refrigerator for up to 3-5 days |
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What You'll Learn
Choose thick asparagus spears
When grilling asparagus, it is recommended to choose thick asparagus spears. Thick asparagus spears won't overcook or char to a crisp, and they won't fall through the grill grates. They are also easier to skewer and less likely to overcook.
When selecting thick asparagus spears, look for stalks that are firm and green, with ends that aren't withered. The thickness of your pointer finger is a good starting point when choosing asparagus spears for grilling.
It's important to note that while thicker spears are ideal for grilling, you should avoid those that are too thick, as they may become woody and stringy. Medium-sized stalks are often recommended as they are easier to work with and result in a nice, crispy finish.
The cooking time for grilled asparagus will depend on the thickness of the spears. Thicker asparagus will take longer to cook, while thinner spears will cook faster. On average, thick asparagus spears will take 6 to 10 minutes to grill over medium heat, but very thick spears may take a few minutes longer.
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Prepare the asparagus
To prepare asparagus for grilling, start by trimming it. Use a sharp knife to cut off the woody ends of the spears, or gently bend each stalk until it snaps—it should break where the woody end meets the tender stalk. Thick asparagus spears are best for grilling as they won't overcook or fall through the grill grates. Choose stalks that are firm and green, with ends that aren't withered.
Next, season the asparagus. Drizzle or toss the spears with olive oil, coating them evenly. This will help the seasonings stick and give the asparagus a crispy char. You can also add balsamic or red wine vinegar for acidity to balance the sweetness of the asparagus. Then, season with kosher salt and freshly ground black pepper to taste and toss again. You can also add a squeeze of lemon juice for a bright, dynamite flavour.
If you're using thin asparagus spears, you can thread them onto skewers to make them easier to flip and prevent them from falling into the grill. Run one skewer through the stem ends of the asparagus, then add a second skewer through the top third of the spears to stabilise them. If you're using wooden skewers, soak them in water for at least 20 minutes or up to overnight before grilling.
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Season the asparagus
Seasoning asparagus is a simple process that can be done right before grilling or earlier. Start by trimming the asparagus to remove the woody ends. Then, drizzle or toss the asparagus with olive oil to coat them evenly. The oil helps the seasonings stick to the asparagus and also helps to develop a crispy char on the grill.
After coating with oil, season the asparagus with salt and pepper to taste. You can use regular salt or kosher salt, depending on your preference. Freshly ground black pepper is a great option for a more robust flavor.
For added flavor, you can squeeze some lemon juice over the asparagus before serving. The acidity from the lemon juice balances the sweetness of the asparagus. Alternatively, you can use balsamic vinegar or red wine vinegar for a similar effect.
If you want to get creative, you can try adding other seasonings or ingredients. Some ideas include browned butter and nuts, goat cheese, toasted pine nuts, or freshly grated cheese.
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Grill the asparagus
Grilling asparagus is simple and lets you enjoy the natural flavour of the vegetable. To grill asparagus, you will need asparagus, olive oil, salt, and pepper.
Firstly, prepare the asparagus by trimming it. Use a sharp knife to cut off the woody ends of the spears, or gently bend each stalk until it snaps. Then, season the asparagus by tossing it with olive oil and adding salt and pepper to taste. You can also add a squeeze of lemon juice for extra flavour.
Next, preheat your electric grill to a medium-high heat setting, between 350°F and 450°F. Brush the grill grates clean and place the asparagus across them perpendicular to the bars so they don't fall through. You can also use a slotted grill pan or a metal cooling rack to prevent the asparagus from falling through the grates.
Finally, grill the asparagus for 6 to 10 minutes, turning the spears often with tongs to ensure even cooking and grill marks. The asparagus is done when it is lightly charred, bright green, and tender when pierced with a fork.
Enjoy your perfectly grilled asparagus!
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Store leftovers
If you have leftover grilled asparagus, you can store it in an airtight container in the fridge for up to four days. Wrapping it in foil or placing it in a tightly sealed food storage container can help to preserve its flavour and texture.
If you have a lot of leftover grilled asparagus, you could chop it up and add it to a pasta or salad dish. You could also use it to make a soup or puree, depending on its texture. Other ideas for leftover grilled asparagus include spring rolls, tacos, an omelette, pesto, or flatbread.
If you don't think you'll be able to eat your leftover grilled asparagus within four days, you can freeze it. To do this, cut the asparagus into smaller pieces if desired, and blanch it in boiling, salted water for 30-60 seconds. Then, transfer the asparagus to an ice bath to stop the cooking process and preserve its colour, texture, and flavour. Pat the asparagus dry, then place it in a freezer bag or container and store it in the freezer. Frozen grilled asparagus will keep indefinitely, but for best quality, it should be used within 10 months.
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