Recipes > Grilled Asparagus

Grilled Asparagus

Details

Grilled asparagus is tossed with olive oil, fresh lemon juice and fleur de sel.
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 10 mins
  • Views: 51,336
  • Success Rating: 97% (?)
    0% - I fed it to the dog
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Steps

Step 1: Grilling the Asparagus

Grilling the Asparagus
  • 1 bunch asparagus
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp fleur de sel (or to taste)
  • 1/2 lemon (juice of)

Method

Preheat your grill to medium-high. Wash the asparagus and pat dry. If the asparagus is quite thick, peel the outer skin. Trim the lower third of the stalk off.

Before grilling, turn the flame down to medium where the tips of the asparagus will lay. If you can’t do this with your grill, don’t worry; just keep an eye on them and turn often so they don’t burn.

Depending on the size of the asparagus, grill for approximately 2 to 4 minutes. They should be slightly charred and still have a bit of crunch to them.

Once done, place onto a baking sheet. Drizzle with the olive oil and squeeze fresh lemon juice over top. Toss gently to coat. Sprinkle with fleur de sel and toss again. Transfer to a serving platter and top with a bit more fleur de sel.

Chef's Notes

Warm or cold, this grilled asparagus makes a fantastic side dish. It’s also a perfect addition to any vegetable or antipasto platter. Try them with a thin slice of prosciutto or Serrano ham wrapped around the stalk.

6 Comments

  • Divina C
    Divina C
    •
    I haven't made them but I appreciate that a simple grilled asparagus has its own video recipe.
  • Pouvong S
    Pouvong S
    •
    i love grilled asparagus! just make sure you do NOT over cook them. drizzle a little hollandaise sauce on top of the asparagus or on the side to dip is an excellent way to enjoy them :).
  • Eunice B
    Eunice B
    •
    Why would you not oil the asparagus lightly before grillng?
  • Ken R Rouxbe Staff
    Ken R
    •
    You can certainly use a touch of oil on the asparagus before grilling if you'd like. Enjoy! ~Ken
  • Linda E
    Linda E
    •
    For a WFPB'd version, please offer options to the olive oil and salt.
  • Char N Rouxbe Staff
    Char N
    •
    Hi Linda— Good idea. My suggestions are: 1- use a vegetable stock, or a diluted hummus. 2- as for the salt, a reduced-sodium tamari works very well. I do not cook with oil, and those ingredients are my “go-to.” Thanks for the suggestion. Cheers, Char

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