There’s something magical about that first snap of tender asparagus fresh off the grill—smoky, juicy, and kissed with bright lemony flavor. This recipe is my go-to when I want something elegant but effortless, and it never fails to wow at a weeknight dinner or a backyard bash.
Why You’ll Love This Recipe
This one brings me back to spring Saturdays when we’d toss whatever was fresh onto the grill and call it a meal. Asparagus was always first in line because it’s fast, flavorful, and so fancy-feeling—even though it’s just plants and fire!
- Quick to make—ready in under 15 minutes
- Light, fresh, and healthful
- Delicious hot or at room temp (hello, meal prep!)
- Showcases seasonal produce with minimal effort
- Perfect side for any grilled meat or fish
Ingredients Breakdown
Essentials
- 1 bunch of fresh asparagus (about 1 lb), trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (from 1 lemon)
Pro Tips
- Choose medium-thickness asparagus for easier grilling—too thin and they fall through grates, too thick and they take longer to cook.
- Use a microplane to zest your lemon; it’s quicker and gives a finer zest that distributes more evenly.
- Optional sprinkle of flaky sea salt just before serving adds a little crunch and flair.
Step-by-Step Instructions
- Preheat your grill to medium-high heat. Clean and oil the grates lightly to prevent sticking.
- Trim the woody ends off the asparagus and place the spears in a large bowl.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Place asparagus directly on the grill grates perpendicular to the lines, or use a grill basket if preferred.
- Grill for 5-7 minutes, turning occasionally, until tender and lightly charred.
- Transfer to a serving plate and immediately sprinkle with lemon zest.
- Serve warm or at room temperature—either way, it’s delicious!
Chef’s Tips and Tricks
- Don’t walk away—grilled asparagus cooks quickly and can go from perfectly charred to overcooked fast.
- If your asparagus is extra thick, peel the lower third slightly with a veggie peeler for a more tender bite.
- Use lemon zest, not juice, to keep the asparagus from getting soggy with acid post-cook.
Recipe Variations and Serving Suggestions
- Top with shaved parmesan or crumbled feta for a salty punch.
- Drizzle with balsamic glaze or pesto for added richness.
- Add toasted almonds or pine nuts for nutty crunch.
- Serve alongside grilled chicken, salmon, or steak for a perfect pairing.
- Toss into pasta or a grain bowl for a hearty, wholesome meal.
FAQs
Can I make this without a grill?
Yep! Use a grill pan or roast the asparagus in a 425°F oven for 12–15 minutes. You’ll still get those tasty charred edges.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. They’re great chopped into salads or scrambled into eggs!
Can I zest and prep ahead of time?
Absolutely. You can zest the lemon and trim the asparagus earlier in the day. Just cover and store separately until you’re ready to grill.
Recipe Card
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Ingredients:
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
Instructions:
- Preheat grill to medium-high and oil grates lightly.
- Toss asparagus with olive oil, salt, and pepper.
- Grill for 5–7 minutes, turning occasionally until lightly charred.
- Remove from heat and sprinkle with lemon zest. Serve immediately.
Nutrition: 60 calories per serving
If you try this grilled asparagus recipe, I’d love to hear what you paired it with! Drop a comment below, tag me on social @TheKitchensAid, or share the love with a Pinterest pin. Let’s keep spreading the joy of simple, flavorful cooking!
