Grilled Asparagus Recipe

Trim asparagus

Rinse the asparagus under cold water to remove grit. Hold a spear near the woody end and bend until it snaps; use that as a guide to trim the rest with a knife so all spears are similar in length. Discard woody ends.

Dry and season

Pat the trimmed spears dry with a kitchen towel or paper towels. Place asparagus in a shallow bowl or on a baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss or roll the spears so they are evenly coated.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat over medium-high until hot and lightly smoking.

Grill asparagus

Arrange asparagus perpendicular to the grill grates (so they don't fall through) or use a grill basket. Grill for 3–5 minutes on the first side without moving them, until they have good char marks. Turn spears with tongs and grill an additional 2–4 minutes until tender-crisp — they should be bright green with a slight char and just tender when pierced with a fork. Total grilling time depends on thickness: thin spears 4–6 minutes, thicker 6–9 minutes.

Finish and rest

Remove asparagus from the grill and transfer to a serving platter. Immediately squeeze 1 tbsp fresh lemon juice over the hot spears. If using, sprinkle 2 tbsp grated Parmesan and/or 1 tsp red pepper flakes. Let rest 1–2 minutes before serving so flavors meld.