Grilled Asparagus Recipe

Trim asparagus

Rinse the asparagus under cold water and pat dry. Hold a spear near the woody end and bend until it snaps; use that spear as a guide to trim the remaining spears with a knife (discard woody ends). You should have about 1 lb of trimmed asparagus.

Dry thoroughly

Spread trimmed asparagus on a clean kitchen towel or paper towels and pat completely dry. Dry asparagus grills more evenly and gets better color.

Place the dry asparagus in a large bowl or on a rimmed baking sheet. Drizzle with 2 tbs extra-virgin olive oil and add 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp minced garlic. Toss or roll the spears so they are evenly coated. Zest 1 lemon directly over the asparagus, then squeeze 1 tbs lemon juice over the spears and toss again to distribute flavor.

Preheat a grill to medium-high heat (about 400-450°F / 200-230°C). If using a grill pan, heat it over medium-high heat and lightly oil the grate or pan to prevent sticking.

Arrange asparagus spears perpendicular to the grill grates so they won't fall through. Place them in a single layer and close the lid (if using an outdoor grill). Grill for 2-4 minutes without moving, until char lines appear on the bottom and the spears begin to soften.

Turn the spears using tongs and grill another 2-3 minutes until tender-crisp and evenly charred, total cook time typically 4-7 minutes depending on thickness. Thicker stalks may take a minute or two longer.

Transfer the grilled asparagus to a serving platter. While still hot, sprinkle 2 tsp grated Parmesan cheese and 0.25 tsp red pepper flakes over the spears (if using). Give a final squeeze of lemon juice if you prefer brighter flavor.

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Serve immediately.