Grilled Asparagus Recipe

Trim and prep

Rinse 1 lb fresh asparagus and pat dry. Bend each spear near the base and snap off the tough woody end, or trim about 1 to 1 1/2 inches from the bottom with a knife. Arrange trimmed spears on a rimmed baking sheet or plate.

Oil and season

Drizzle 1 tablespoon extra-virgin olive oil over the asparagus. Toss or rub so each spear is lightly coated. Sprinkle evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (around 400–450°F / 200–230°C). If using a grill pan or broiler instead, preheat it until hot and lightly oil the surface.

Grill asparagus

Place the asparagus perpendicular to the grill grates (or in a grill basket) so they don't fall through. Grill for 3–5 minutes, turning once or twice, until charred in spots and tender-crisp. Thicker spears may take up to 6–8 minutes. Remove from the grill when bright green with char marks.

Finish and serve

Transfer the grilled asparagus to a serving platter. Optionally squeeze lemon wedges over the spears for brightness. Serve immediately with the honey mustard dressing on the side or lightly drizzled over the asparagus.

Combine ingredients

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 2 tablespoons plain Greek yogurt (or mayonnaise) until smooth.

Acid and oil

Whisk in 1 tablespoon apple cider vinegar followed by 1 tablespoon extra-virgin olive oil until the dressing emulsifies and becomes glossy.

Season and adjust

Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, until the desired consistency is reached. Taste and adjust honey or mustard to preference.

Serve

Transfer the dressing to a small serving bowl or drizzle over the grilled asparagus. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days.