Grilled Asparagus Recipe

Prepare asparagus

Rinse the asparagus under cold water and pat dry. Hold each spear near the woody end and bend until it snaps; use the snap point as a guide to trim the rest, or trim about 1 to 1½ inches from the bottom. Place trimmed spears in a single layer on a tray.

Season

Drizzle 1 tablespoon extra-virgin olive oil over the asparagus and toss to coat evenly. Sprinkle ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, tossing again so all spears are lightly seasoned.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat until hot and lightly smoking. Oil the grill grates or grill pan lightly to prevent sticking.

Grill asparagus

Arrange asparagus perpendicular to the grill grates so they don't fall through. Grill, turning occasionally with tongs, until charred at the edges and tender-crisp, about 4–6 minutes depending on thickness. Thicker spears may take 6–8 minutes. Remove from grill when done.

Season to finish

Transfer grilled asparagus to a serving platter and immediately sprinkle the remaining 2¼ teaspoons kosher salt (or to taste) and remaining ½ teaspoon freshly ground black pepper evenly over the spears.

Combine ingredients

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey or agave syrup. Add the finely minced shallot and minced parsley.

Emulsify

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds.

Season

Stir in 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed — add up to 1 teaspoon more honey/agave for sweetness or 1 teaspoon more lemon juice for brightness.

Rest

Let the vinaigrette sit for 5–10 minutes at room temperature to allow flavors to meld. If made ahead, refrigerate up to 3 days and bring to room temperature before serving; re-whisk or shake to recombine.

Just before serving, drizzle 1–2 tablespoons of the citrus vinaigrette evenly over the grilled asparagus. Gently toss or use tongs to coat. If desired, sprinkle 1 teaspoon lemon zest and 2 tablespoons toasted sliced almonds or grated Parmesan over the top. Serve immediately.