Grilled Asparagus & Snap Pea Recipe
Savor the vibrant flavors of our Grilled Asparagus & Snap Pea dish, where tender asparagus spears are perfectly charred to enhance their natural sweetness, complemented by crisp snap peas that add a delightful crunch. Drizzled with a zesty lemon vinaigrette and finished with a sprinkle of sea salt, this dish is a refreshing and healthy choice that celebrates the best of fresh, seasonal vegetables.
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Ingredients
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Vegetables
Lemon Vinaigrette
Finishing
Method
Prepare Vegetables
Trim the asparagus: snap or cut off the woody ends (about 1–2 inches). If spears are very thick, halve them lengthwise. Rinse asparagus and snap peas under cold water and pat dry. Trim snap pea strings if needed.
Lightly toss asparagus and snap peas in 1 tablespoon olive oil to coat evenly. Season very lightly with about 1/4 teaspoon of the sea salt and 1/4 teaspoon black pepper to help with charring.
Make Lemon Vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper.
Grill Vegetables
Place asparagus spears perpendicular to the grill grates (so they don't fall through) and arrange snap peas in a single layer. Grill asparagus for 3–5 minutes per side depending on thickness, rotating once, until char marks form and spears are tender-crisp. Grill snap peas for 2–3 minutes per side until bright green with light char—snap peas cook faster, so remove earlier if needed.
If you prefer stovetop roasting: heat a large heavy skillet (cast iron recommended) over medium-high heat, add 1 tablespoon olive oil and the minced garlic. Sauté garlic briefly (20–30 seconds) until fragrant, then add asparagus and snap peas and cook, stirring/turning occasionally, until charred in spots and tender-crisp (6–8 minutes).
Assemble & Finish
Transfer grilled asparagus and snap peas to a serving platter while still warm. Drizzle the lemon vinaigrette evenly over the vegetables, tossing gently to coat.
Sprinkle with the remaining coarse sea salt (about 3/4 teaspoon) to taste, and add a final grind of black pepper.
If using, scatter 2 tablespoons grated Parmesan and/or 2 tablespoons toasted sliced almonds or pine nuts over the top for extra flavor and texture.
Serve immediately as a side dish or light starter. Leftovers keep covered in the refrigerator for up to 2 days; rewarm briefly or serve chilled at room temperature.