Grilled Asparagus Recipe

Prep asparagus

Trim woody ends: hold each spear and bend until it naturally snaps, or line up spears and slice off the bottom 1–1.5 inches. Rinse and pat dry thoroughly with paper towels; moisture will cause steaming instead of charring.

Season

Place asparagus in a shallow tray or bowl. Drizzle 1 tablespoon extra-virgin olive oil over spears, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss gently to coat evenly.

Grill

Preheat grill to medium-high (around 400–450°F / 200–230°C) or heat a cast-iron grill pan over high heat. Arrange asparagus perpendicular to grates so they don't fall through. Grill 3–5 minutes per side, turning once, until tender-crisp and charred in spots. Thicker spears may need up to 8 minutes total. Remove to a platter.

Make chimichurri

In a food processor or finely chop by hand: combine 1/2 cup packed parsley, 1/4 cup cilantro (if using), 1 tablespoon oregano, 2 garlic cloves, 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, 3 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse or whisk until herbs are finely chopped but still have texture. Taste and adjust salt, acidity or oil as needed. Let sit 5–10 minutes for flavors to meld.

Adjust consistency

If chimichurri is too thick, stir in an additional 1/2–1 tablespoon olive oil or 1 teaspoon water to reach a spoonable but loose sauce.

Assemble

Spoon 2–3 tablespoons chimichurri over the grilled asparagus, distributing evenly. Sprinkle 1/4 cup freshly grated Parmesan cheese over the spears while still warm so the cheese softens slightly.

Add fried onions

Scatter 1/4 cup fried crispy onions over the asparagus for crunch. If you prefer extra brightness, squeeze lemon wedges over the top just before serving.

Serve

Transfer to serving platter and serve immediately while warm.