Asparagus Recipe

Prepare asparagus

Rinse the asparagus under cold water to remove any grit. Pat dry with a clean kitchen towel or paper towels. Hold a spear near the woody end and bend until it snaps; use the snapped spear as a guide to trim the remaining spears with a knife so all are approximately the same length. Discard the woody ends.

Season

Place the trimmed asparagus in a large bowl or on a rimmed sheet pan. Drizzle with 2 tablespoons extra virgin olive oil. Sprinkle with 2 1/2 teaspoons kosher salt and 3/4 to 1 teaspoon freshly ground black pepper (adjust to taste). Toss or roll the spears so they are evenly coated in oil and seasonings and spaced in a single layer.

Preheat grill

If using a gas grill, preheat to medium-high (about 400–450°F / 200–230°C). If using charcoal, prepare a medium-hot fire with a hot zone and allow the coals to burn down to even heat. Lightly oil the grill grates or brush the asparagus with a little extra oil to prevent sticking.

Grill asparagus

Arrange the asparagus perpendicular to the grates so they don't fall through (or use a grill basket). Grill for 3–5 minutes per side, turning once with tongs, until the spears are tender-crisp and have char marks. Thicker spears may take closer to 6–8 minutes total; thinner spears 3–4 minutes.

Finish and season

Remove the asparagus from the grill and immediately season with the remaining 1/2 teaspoon kosher salt and a light additional crack of black pepper if desired. If using, cut the lemon in half and squeeze a little fresh lemon juice over the hot asparagus to brighten the flavor.

Serve

Transfer to a serving platter and serve hot as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated or served cold in salads.