Grilled Asparagus means warm(er) weather for us in the Midwest. It’s spring, it’s been warm enough for the Asparagus to grow and it’s time to get the grill out and enjoy. When I was a kid I HATED asparagus. Things change though, and it may not be my favorite vegetable, but there is room for it at my table in the spring.
When you start to get fresh vegetables you want to taste the earthy goodness that comes with them. This Grilled Asparagus recipe isn’t fancy, just oil, salt and pepper. We finished it with a little parmesan and some balsamic vinegar. To be honest, though, it’s great fresh off the grill with nothing else done to it.
We like our Grilled Asparagus to still have a little snap to it. Although, sometimes a little over-char can have it’s appeal! Once you get it on the grill give it 5 minutes or so with the lid closed and then give it a toss. You have a pretty good idea of how fast it’s going to cook. If it’s young and the stalks are thin and tender, you won’t need much time. Thicker stalks will need a little more heat and love. Our timing is a guideline, but cook it the way you like it.
Cleaning Asparagus
Trying to figure out where you trim asparagus to remove the woody, stringy, hard-to-eat part eluded me for years. Then I learned a trick. Fill the sink with water, put your asparagus inside, and swish it around to clean off the sand/dirt and then grab each piece with two hands and gently bend. The asparagus will break naturally where it moves from woody to succulant.
Modifications
You can add some additional seasoning to the asparagus before you grill it. Garlic powder, Italian seasoning, or fresh thyme all work well. Zest some lemon on it or use lemon pepper and bring some brightness. Top it with goat cheese instead of parmesan. Or if you happen to have hollandaise, pour some of that over it!
Easy Grilled Asparagus
Ingredients
- 1 lb Asparagus
- 1 Tbsp Olive or Grapeseed Oil
- Salt & Pepper
To Finish (optional)
- Parmesan Cheese
- Balsamic Vinegar
Instructions
- Clean and trip asparagus
- In a BBQ basket, place the asparagus and drizzle with olive oil, toss slightly to coat then sprinkle salt and pepper overtop
- Set grill to medium high and place the basket over the heat
- Toss or turn the asparagus occasionally using tongs
- Remove when the asparagus looks wilted and slightly charred, depending on the heat and how cooked you like it, this should take 10-15 minutes
Plating
- Remove the asparagus from the grill and place on a large plate or platter
- Top with shredded parmesan cheese and drizzle with a good quality balsamic vinegar
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