Grilled Asparagus Recipe

Trim and prepare asparagus

Rinse the asparagus under cool water to remove any grit. Hold a spear near the middle and bend gently until it snaps; use this as a guide and trim the woody ends from the rest of the bunch with a knife so all spears are uniform. Pat dry with a clean towel or paper towels.

Preheat grill

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

Season asparagus

Place the trimmed asparagus on a rimmed baking sheet or in a shallow bowl. Drizzle with 2 tablespoons olive oil and toss so each spear is lightly coated. Mince the garlic if using, then add to the asparagus. Sprinkle with kosher salt and freshly ground black pepper, and toss again to distribute evenly.

Grill asparagus

Lay the asparagus spears perpendicular to the grill grates (so they don't fall through) in a single layer. Grill uncovered for about 3–5 minutes, then use tongs to turn the spears and grill another 2–4 minutes. Total grilling time should be 5–9 minutes depending on thickness: thin spears will be tender in less time, thicker spears need longer. You're aiming for bright green with light char marks and a tender-crisp texture.

Finish and serve

Transfer the grilled asparagus to a serving platter. Immediately zest the lemon over the top, then cut the lemon in half and squeeze fresh lemon juice to taste (about half a lemon). Sprinkle with grated Parmesan and red pepper flakes if using. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.