Grilled Asparagus Recipe

Trim

Rinse the asparagus under cool water and pat dry. Hold one spear near the middle and bend until it snaps to identify the natural breaking point; use that as a guide to trim the woody ends from the remaining spears (about the bottom 1 to 1-1/2 inches).

Dry & Arrange

Lay the trimmed spears in a single layer on a rimmed baking sheet or plate and thoroughly pat them dry. Dry asparagus grills more evenly and gets better char.

Place the dry asparagus in a large bowl or back on the baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and toss so each spear is evenly coated. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tossing again to distribute seasonings.

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400–450°F / 200–230°C). If using a grill, lightly oil the grates to prevent sticking. Arrange asparagus perpendicular to the grill grates (so they don't fall through) in a single layer.

Grill the asparagus, turning occasionally with tongs, until tender-crisp and lightly charred in spots, about 6–9 minutes depending on thickness. Thin spears may take 4–6 minutes; thick spears may take up to 9 minutes. Test for doneness by piercing a spear near the thick end with a paring knife; it should meet slight resistance but not be woody.

Transfer the grilled asparagus to a serving platter. Immediately squeeze about 1 tablespoon fresh lemon juice over the hot spears and, if using, sprinkle 2 tablespoons grated Parmesan and 2 tablespoons toasted pine nuts evenly. Optionally grate 1 teaspoon lemon zest over the top for extra brightness.

Taste and adjust seasoning, adding a pinch more salt or a grind of pepper if needed. Serve hot or warm as a side dish.