Grilled Asparagus Recipe

Trim

Rinse the asparagus under cold water and pat dry with a kitchen towel. Hold one spear in both hands and bend until it snaps; note where it breaks — this is the woody end. Line the rest of the spears up and cut or snap off the woody ends so all spears are trimmed evenly (about 1 to 1.5 inches from the base for thick stalks).

Dry

Spread the trimmed asparagus in a single layer on a clean kitchen towel or paper towels and pat completely dry. Removing surface moisture helps achieve good char on the grill.

Preheat a gas grill to medium-high (about 400–450°F / 200–230°C) or prepare a charcoal grill with hot coals and an even cooking zone. If using a grill pan or cast-iron skillet on the stovetop, heat it over medium-high until very hot.

Place the dried asparagus on a rimmed baking sheet or bowl. Drizzle the 2 tbs extra-virgin olive oil over the spears and toss so each spear is evenly coated. Sprinkle the coarse sea salt (1 tsp) and freshly ground black pepper (1 tsp) over them and toss again to distribute.

Arrange the asparagus perpendicular to the grates so they won’t fall through, or use a grill basket if you have thin spears. Place them on the hot grill (or in the hot grill pan) in a single layer. Close the lid and cook 3–5 minutes, then turn the spears with tongs and cook another 2–4 minutes until they are tender-crisp and have char marks. Total cook time depends on thickness: thin spears 4–6 minutes, medium to thick 6–9 minutes.

Test doneness by piercing the thickest part with a paring knife — it should meet slight resistance but not be mushy. Remove the asparagus from the grill and transfer to a serving plate.

While still warm, squeeze the juice of half a lemon (about from 1/2 lemon) evenly over the spears. If using, sprinkle 2 tbs grated Parmesan or Pecorino and/or 2 tbs toasted sliced almonds across the asparagus. Add a light dusting of 1/4 tsp red pepper flakes if you want a touch of heat.

Adjust seasoning to taste — add a pinch more salt or a grind of black pepper if needed. Serve immediately as a side dish.