Grilled Asparagus Gf, V Recipe

Prepare asparagus

Rinse 1 lb fresh asparagus under cold water to remove any dirt. Pat dry with a kitchen towel. Hold an asparagus spear near the middle and bend gently — it will naturally snap at the woody end. Use that spear as a guide and trim the remaining spears at the same point so all are even.

Optional garlic prep

If using garlic, finely mince 1 clove and combine with the olive oil so the garlic infuses the oil. Alternatively, smash the clove lightly and rub the cut side along the asparagus after cooking for a milder garlic note.

Season

Place trimmed asparagus on a baking sheet or in a wide bowl. Drizzle with 2 tbs extra-virgin olive oil and toss to coat evenly. Sprinkle 1 tsp sea salt and 1 tsp freshly ground black pepper over the spears. If using, add 1 tsp red pepper flakes and 1 tsp lemon zest; toss again so seasonings are distributed.

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet indoors, heat it over medium-high heat until hot and lightly smoking.

Grill asparagus

Arrange asparagus perpendicular to the grill grates so they won't fall through, or place them in a grill basket. Grill for 3–5 minutes with the lid open, then use tongs to roll the spears and grill the other side for an additional 2–4 minutes. Total grilling time should be 6–9 minutes depending on thickness; asparagus should be tender-crisp and have charred grill marks. Thicker spears may need up to 10 minutes.

Finish and serve

Transfer the grilled asparagus to a serving platter. Immediately squeeze the juice of 1 lemon over the spears. Sprinkle 2 tsp finely chopped fresh parsley on top if using. Taste and adjust seasoning with extra salt, pepper, or lemon as desired. Serve warm.