Grilled asparagus, kissed with lemon and garlic, is a quick and easy spring side dish with lots of flavor. Serve it alongside grilled meats, toss it into salads, or add it to a mezze platter.
If you’re cooking salmon, chicken spiedini, or lamb kabobs on the grill and you need an easy side that delivers big flavor, it’s tough to beat grilled asparagus.
With just a few minutes on the grill, asparagus takes on a delicious char balanced by bright lemon, savory garlic, and a drizzle of good olive oil. It’s delicious on its own, or dressed up with shaved Parmigiano-Reggiano, crumbled feta, or ricotta salata.
The next day, I chop any leftover spears and use them to add smoky depth to a lunchtime grain bowl, or a pasta salad with shrimp. You can also make it ahead of time; grilled asparagus keeps well in the fridge, and I think it’s just as tasty cold.
Table of Contents
Grilled Asparagus Ingredients
This grilled asparagus recipe comes together with just a few fresh, flavorful ingredients you likely already have on hand. Here’s everything you’ll need:
- Asparagus: Choose thick spears for grilling—they hold their shape better and won’t dry out. No peeling is necessary if you’re using tender, fresh asparagus, but do make sure to snap off or trim the woody ends.
- Extra virgin olive oil prevents the asparagus from sticking and helps the garlic and lemon zest cling to each spear. I also like to add a final drizzle on top once they’re off the grill to show off the flavor of the oil.
- Garlic: A single grated clove infuses the asparagus with a subtle savory depth without overpowering the other flavors.
- Lemon: Zest adds a pop of citrusy brightness before grilling, and fresh lemon juice at the end lifts all the flavors.
- Kosher salt and black pepper: These two pantry staples are all you need to bring out the natural sweetness of the asparagus and balance the acidity of the lemon.
- Aleppo pepper: This mild, fruity chili flake is optional but it adds a touch of citrusy warmth without heat.
- Read More: What Is Aleppo Pepper and How to Use It
- Try It: Grab a bottle of our Aleppo-style pepper
- Fresh herbs: A sprinkle of chopped parsley or mint at the end adds color and a final burst of freshness. Use any fresh, tender herbs you have on hand, and check out our guide on storing them so they last.
How to Grill Asparagus
It’s easy to grill asparagus! Whether thick spears or thin, it helps to use a grill basket or skewer the asparagus together into “rafts” to make them easier to flip all at once without losing spears between the grill grates. However, the grill basket isn’t necessary; you can place the spears directly on the grill grates. Here’s how to cook asparagus on the grill, step by step.
- Get ready. Light your charcoal or preheat your grill for medium-high, direct heat. If using a grill basket, preheat it along with the grill. Set a serving platter nearby.
- Season the asparagus. On a rimmed baking sheet, drizzle 1 pound trimmed asparagus with 2 tablespoons of extra virgin olive oil. Add the 1 grated garlic clove, the zest of 1 lemon zest (reserve the juice), a generous pinch each of kosher salt and black pepper. Toss to coat the asparagus evenly.
- Grill the asparagus. Arrange the asparagus spears in a single layer in the grill basket or perpendicular to the grill grates so they don’t fall through. Grill for 4 to 6 minutes, turning occasionally, until charred in spots and just tender. Thinner spears and the asparagus tips will cook faster than the thicker ends. Use tongs to transfer the grilled asparagus to a serving platter as they are done.
- Finish and serve. Drizzle the lemon juice over the top, and finish with a drizzle of olive oil, a sprinkle of Aleppo pepper (if using), and chopped fresh parsley or mint. Serve warm, at room temperature or cold.
What to Serve with Grilled Asparagus
This recipe is endlessly versatile. It’s amazingly good warm from the grill with a dollop of whipped feta melting on top. You can also top it with eggs and vinaigrette for a smoky twist on asparagus mimosa, or use it as the base for a salad with fried halloumi and cherry tomatoes.
I love to serve it as a side for Grilled Lamb Chops or Grilled Chicken Thighs with Dill-Yogurt Sauce, and it’s also brilliant with any grilled seafood. If you have leftovers, place the cold spears atop Ricotta Toast for a quick and easy breakfast.
More Asparagus Recipes
Sides and Small Plates
Sautéed Asparagus
Meat and Poultry
Chicken and Asparagus Skillet Dinner
Salads
Asparagus Salad
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Grilled Asparagus
Ingredients
- 1 pound asparagus, woody ends trimmed
- 2 tablespoons extra virgin olive oil, plus more to serve
- 1 garlic clove, grated or finely minced
- Zest and juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
- Chopped fresh parsley or mint
Instructions
- Get ready. Light your charcoal or preheat your grill for medium-high, direct heat. If using a grill basket, preheat it along with the grill. Set a serving platter nearby.
- Season the asparagus. On a rimmed baking sheet, drizzle the asparagus with extra virgin olive oil. Add the garlic, lemon zest, a generous pinch each of kosher salt and black pepper. Toss to coat the asparagus evenly.
- Grill the asparagus. Preheat a grill or grill pan over medium-high heat. Arrange the asparagus spears in a single layer, perpendicular to the grill grates so they don’t fall through. Grill for 4 to 6 minutes, turning occasionally, until charred in spots and just tender. Thinner spears and the asparagus tips will cook faster than the thicker ends. Transfer the grilled asparagus to a serving platter as they are done.
- Finish and serve. Squeeze fresh lemon juice over the top, and finish with another drizzle of olive oil, a sprinkle of Aleppo pepper, if using, and chopped parsley or mint. Serve warm or at room temperature.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
- No grill? You can use a grill pan on the stovetop, broil, or even roast the asparagus in a 425°F oven for about 10 minutes.
Nutrition
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