Grilled Asparagus with Lemon (Printable Version)

Tender asparagus spears grilled and finished with sea salt and fresh lemon for a bright, flavorful side.

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, ends trimmed

→ Oil & Seasoning

02 - 2 tablespoons extra-virgin olive oil
03 - ½ teaspoon flaky sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Garnish

05 - 1 lemon, cut into wedges

# How To Make:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Rinse asparagus and trim woody ends.
03 - Place asparagus on a tray, drizzle with olive oil, and toss to coat evenly.
04 - Sprinkle asparagus evenly with sea salt and black pepper.
05 - Place asparagus in a single layer perpendicular to the grill grates or use a grill basket to prevent slipping.
06 - Grill asparagus for 3 to 5 minutes per side, turning occasionally, until tender and lightly charred.
07 - Transfer asparagus to a serving platter, squeeze fresh lemon juice over, and serve with extra lemon wedges.

# Expert Suggestions:

01 -
  • Takes barely 13 minutes from prep to plate, perfect for weeknight dinners.
  • Those charred edges get crispy while the insides stay tender—that contrast is everything.
  • Works as a side for grilled chicken, fish, or even on its own as a light lunch.
02 -
  • Don't turn the asparagus too early—let it sit on the grill for a full 3 minutes so it develops actual color and flavor, not just grill marks.
  • Thicker spears take longer to cook through than thin ones, so look for medium-sized bunches if you can, or separate by size and cook accordingly.
03 -
  • If your grill isn't cooperating or the weather is bad, use a grill pan indoors over medium-high heat—you'll get most of the same effect.
  • Don't wash the asparagus until right before cooking, since moisture on the surface steams it instead of charring it.
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