Grilled Asparagus Recipe

Prepare asparagus

Rinse 1 lb asparagus under cold water and pat dry. Hold a spear near the woody end and bend until it snaps; use that point as a guide to trim the rest, or trim the bottom 1–1.5 inches off all spears with a knife. If spears are very thick, slice lengthwise once to help cook through.

Season asparagus

Place trimmed asparagus on a rimmed baking sheet or in a large bowl. Drizzle 2 tbs extra-virgin olive oil over the spears, then sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss or roll the spears with your hands to coat evenly.

Preheat grill or pan

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

Grill asparagus

Arrange asparagus perpendicular to the grill grates or lay in the hot pan in a single layer. Grill, turning occasionally, until lightly charred and tender-crisp, about 3–5 minutes for thin spears and 5–8 minutes for thicker spears. Test doneness by piercing a spear with a fork — it should be tender but still have slight resistance.

Finish

Transfer grilled asparagus to a serving platter. While still hot, squeeze 1 tbs fresh lemon juice over the spears and, if using, sprinkle 1 tsp lemon zest for brightness. Add 2 tbs grated Parmesan and/or 1 tsp red pepper flakes if desired.

Serve

Adjust seasoning to taste with additional salt or pepper if needed. Serve immediately as a side dish.