Grilled Asparagus Recipe

Trim asparagus

Rinse the asparagus under cold water to remove grit. Hold a spear near the woody end and bend; it will naturally snap where the tender part begins. Use that as a guide and trim the remaining spears so all are even. Alternatively, line up spears and cut off the woody ends with a knife (about 1–1.5 inches).

Dry and arrange

Pat the trimmed asparagus dry with a towel or paper towels. Dry spears will char and sear better on the grill.

Place the dried asparagus in a large bowl or on a rimmed baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon minced garlic. Toss gently with your hands or tongs until each spear is evenly coated. Add 1 tablespoon fresh lemon juice and optional 1 teaspoon lemon zest and toss again.

Preheat a gas grill to medium-high (about 400–450°F / 200–230°C). If using charcoal, arrange coals for direct medium-high heat. Oil the grill grates with an oiled paper towel held with tongs or brush lightly with oil to prevent sticking.

Arrange the asparagus perpendicular to the grates so the spears don't fall through, or use a grill basket. Place spears in a single layer and grill uncovered for 3–4 minutes without moving to develop good char marks.

Rotate the asparagus 90 degrees (or flip with tongs) and grill an additional 2–4 minutes until spears are tender-crisp and lightly charred. Total grilling time will be 5–8 minutes depending on thickness. Thicker spears may need longer; thin spears may take less time.

Remove the asparagus from the grill and transfer to a serving platter. Immediately sprinkle with 2 tablespoons grated Parmesan cheese so it melts slightly from the residual heat (optional).

If using, scatter 2 tablespoons toasted sliced almonds and a pinch (about 1/4 teaspoon) red pepper flakes over the asparagus. Taste and adjust salt or lemon if needed. Serve warm with extra lemon wedges on the side.