Grilled asparagus develops rich flavors you just can’t get by boiling or steaming. And it’s ready in 20 minutes.
Seasoned, grilled, drizzled with good olive oil and balsamic vinegar, and topped with curls of Parmigiano-Reggiano cheese, this is by far my favorite prep for grilled asparagus, the perfect BBQ side dish.
Why you’ll love this recipe
- It’s simple. With only a few basic, pantry-friendly ingredients, you can make this recipe almost anytime.
- It’s quick. From prep to plate, grilled asparagus comes together in 20 minutes. Or less if you work quick.
- The flavors are balanced. Salt, olive oil, balsamic vinegar, and Parmesan cheese complement and balance the fresh, grassy flavor of asparagus. The grill gives it a wisp of smoke and char, too.
- It’s versatile. Grilled asparagus goes with every BBQ dish. Plus, you can serve it hot, cold, or at room temperature.
Ingredients & Substitutions
- Asparagus is the cornerstone. It’s freshest, sweetest, and crispiest in spring. Look for spears with firm closed tips and select bunches that are about the same diameter so they cook uniformly. Watch out for soft mushy tips. Some folks think that skinny spears are best, but I’ve had fabulous fat asparagus. The Michigan Asparagus Advisory Board says “Larger diameter spears are more tender.” So there. Just make sure to cut off the woody part of the bottom of the stalk. Whatever you do, don’t substitute canned asparagus. Like other canned vegetables, it is mushy and just does not taste right. Frozen is better, but there is no substitute for fresh.
- Olive oil mostly lubricates the vegetable for grilling so it doesn’t stick. Use something inexpensive. At the table, you may want to drizzle on some good olive oil for a little more flavor.
- Balsamic vinegar brings acid, the spark that balances the fat in the oil and any bitterness and sweetness in the asparagus. I like to make reduced balsamic vinegar (a.k.a. balsamic syrup).
- Parmesan cheese is the crowing touch. I prefer it in shaved ribbons, but you could grate it on too. Use the real deal Parmigiano-Reggiano cheese, not the stuff in the green can.
How to make grilled asparagus
Step 1: Trim the asparagus. Chop or bend the spear near the base. If it’s especially woody near the bottom, peel the base with a vegetable peeler. It’ll be tender underneath.
Step 2: Oil and season the spears. Put the asparagus on a small sheet tray or platter, drizzle with olive oil, and shake until the spears are coated. Shake on some salt and/or a spice mix, and shake again to coat.
Step 3: Shave the Parm. Use a vegetable peeler or the flat blade on a box grater to shave thin ribbons from a piece of Parmigiano-Reggiano. Set those aside until after the asparagus is grilled.
Step 4: Grill the asparagus. Put the spears directly over a medium-hot fire perpendicular to the grates so they don’t fall through. If you have a grill topper or vegetable grill basket, you can use that. Just oil it first.
Step 5: Serve. Transfer the grilled asparagus to a platter, drizzle on the balsamic vinegar and top with the shaved Parmesan.
Recipe FAQS
Nah. The grill will do all the work. Just use a 2-zone grill setup with medium heat on one side so you can move any pieces of asparagus to the cooler side if they cook faster than others.
No. That defeats the purpose of grilling! You want to grill directly on the grill grates to expose the asparagus to the heat and smoke of the grill. Just be sure your grill grates are clean and preheated and you oil up the asparagus to prevent sticking. And this is key: position the asparagus spears perpendicular to the grates so they don’t fall through.
Until it’s lightly browned on the outside and tender on the inside. It usually takes 5 to 7 minutes, rolling the asparagus on the grill grates for even cooking. Let the asparagus cook 4-5 minutes on one side, then use your tongs to gently roll the asparagus onto the other side and cook until tender. I take mine off the grill when the thick ends are still a bit crunchy. By the time they are served and eaten, those few minutes of carryover cooking makes the texture perfect.
Fun facts about asparagus
- Asparagus is a lily and it is grown from a root ball called a crown.
- After planting it takes about three years before the farmer will harvest them.
- The roots will produce for up to 15 years.
- Under ideal conditions it can grow 10 inches in one day.
- White asparagus is just asparagus that has had dirt mounded over it as it grows so it doesn’t turn green.
- Asparagus makes your pee smell funny, but some people can’t smell it.
- If they aren’t harvested, the spear heads sprout into ferns and produce red berries.
- If you can’t use asparagus in a few days after purchase, cut about a half inch off the bottoms and stand them up in a glass with about a half inch of water in the bottom.
- Surprisingly there is a song called “The Horror Asparagus Stories” by a band called The Driving Stupid. Not surprisingly, their music is horrible.
If you like this recipe, you’ll love…
- The Best Grilled Corn You’ve Ever Eaten
- Crunchy French-Style Green Beans
- Grilled Romaine Salad
- Roman-Style Artichokes on the Grill
- Crunchy and Lightly Charred Carrots
- Grill Roasted Fennel
Grilled Asparagus Recipe
Makes:
Takes:
Ingredients
- 8 stalks fresh asparagus
- 1 tablespoons inexpensive olive oil
- ¼ teaspoon Morton Coarse Kosher Salt
- ¾ teaspoon Simon & Garfunkel Rub
- ⅛ pound Italian Parmigiano-Reggiano cheese
- 1 ½ teaspoon extra virgin olive oil
- 1 ½ teaspoon quality balsamic vinegar
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Chop off the woody part of the spear near the bottom, about ½ to 1 inch (12.7 to 25.4 mm). If the stalk is woody, shave it with a carrot peeler. Lay the asparagus on a platter or in a pan and pour the oil over them and roll them around until they are lightly covered. Sprinkle on the salt and the spices. Shave the cheese on the long shaving side of a box grater so you have wide ribbons and set it aside.
- Fire up. Set up in 2 zones, preheat the grill to medium hot on the direct side. Although we will cook in the hot zone, I always like to have a safe zone on the other side in case some cook too fast. Place the asparagus over direct heat at a right angle to the grid of the grill grates so they don't fall through. If you have a grill topper this is a good time to drag it out. Asparagus are among the best reasons to buy a product called GrillGrates. They can't fall through. If one commits suicide, just leave it alone. Don't try to retrieve it now.
- Cook. Grill the asparagus, lid on, until they brown slightly on one side, about 5 minutes, roll them and grill for only 2 to 3 minutes on the second side. A few char marks are OK while grilling, but don't incinerate them. Stand by your grill. Bite into one near the base to make sure the doneness is the way you like it (I like it with a bit of crunch). The skinny ones will finish first so yank them off as soon as they are tender and bend when lifted by tongs.
- Serve. Arrange the spears on a platter so they are all pointing in the same direction. Let them cool for about 5 minutes. They do not have to be red hot when served, in fact they can be served at room temp. Now drizzle with the vinegar and top with the cheese ribbons.
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