Grilled Asparagus with Lemon (Printable)

Lightly grilled asparagus kicked up with olive oil, sea salt, and fresh lemon for a flavorful side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oil & Seasoning

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

→ Garnish

05 - 1 lemon, cut into wedges

# Directions:

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

# Expert Suggestions:

01 -
  • Ready in under 15 minutes, so you can make something that tastes restaurant-quality on a busy weeknight.
  • The char from the grill brings out a sweetness in asparagus you won't find any other way, with a crispy edge and tender heart.
  • It's the rare side dish that feels both simple and impressive enough to serve guests without apology.
02 -
  • Dry asparagus before cooking—wet spears steam instead of charring, and you'll lose that caramelized flavor you're after.
  • Don't overthink the timing; every grill is different, so watch for the color change rather than counting seconds, and taste one to check tenderness.
  • The residual heat keeps cooking the asparagus even after you remove it, so pull it off slightly before you think it's done.
03 -
  • A grill basket eliminates the anxiety of spears falling through the grates and lets you focus on the cooking itself, not babysitting.
  • Don't flip too often; let each side develop character and color before turning. Patience here turns asparagus into something with real depth.
Go Back