Grilled Asparagus Recipe

Trim asparagus

Rinse the asparagus under cold water to remove grit. Pat dry with a towel. Hold a spear near the woody end and bend until it snaps to identify where the tender part begins; use that as a guide and trim the rest of the bunch with a knife so all spears are even at the base.

Dry and season

Place the trimmed spears in a single layer on a baking sheet or large plate and pat completely dry. Transfer to a bowl and drizzle with the 2 tbs extra-virgin olive oil. Sprinkle the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over the spears. Toss gently with your hands or tongs until evenly coated.

Preheat

Preheat the grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using an outdoor charcoal or gas grill, oil the grates lightly to prevent sticking.

Grill asparagus

Arrange the asparagus spears perpendicular to the grill grates so they don't fall through (or use a grill basket). Place them on the hot grill in a single layer. Cook for about 3–5 minutes, then use tongs to rotate the spears 90 degrees and cook another 2–4 minutes until they are tender-crisp and have char marks. Total grilling time will be 5–9 minutes depending on thickness. Thicker spears need the longer time.

Check doneness

Test one spear by piercing near the thick end with the tip of a knife; it should give easily but still have slight resistance. Remove from the grill when done.

Transfer the grilled asparagus to a serving platter. Immediately squeeze 1 tablespoon fresh lemon juice evenly over the spears and, if using, sprinkle 1/2 tsp lemon zest and 2 tbs grated Parmesan cheese. Add red pepper flakes to taste (about 1/4 tsp for a light kick). Adjust seasoning with a pinch more salt and pepper if needed.

Serve hot or warm as a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated briefly under a broiler or in a hot skillet.