Grilled Asparagus with Lemon (Printable)

Tender asparagus lightly charred, brushed with olive oil, seasoned, and enhanced with fresh lemon juice.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, woody ends trimmed

→ Oil & Seasoning

02 - 2 tablespoons extra-virgin olive oil
03 - 0.5 teaspoon flaky sea salt or kosher salt, to taste
04 - 0.25 teaspoon freshly ground black pepper

→ Garnish

05 - 1 lemon, quartered

# Step-by-Step Guide:

01 - Heat the grill to medium-high, approximately 400°F.
02 - Rinse asparagus and trim off woody ends.
03 - Place asparagus on a tray, drizzle with olive oil, and toss to coat evenly. Season with salt and freshly ground black pepper.
04 - Lay asparagus spears in a single layer perpendicular to the grill grates or place them in a grill basket to prevent slipping.
05 - Grill for 3 to 5 minutes per side, turning occasionally, until tender and lightly charred.
06 - Transfer asparagus to a platter, squeeze fresh lemon juice over, and serve with lemon wedges.

# Expert Tips:

01 -
  • Takes less than fifteen minutes from start to finish, perfect for weeknight dinners or last minute guests.
  • The charred edges bring out a natural sweetness you never get from steaming or roasting.
  • Minimal cleanup and no oven required, so your kitchen stays cool even in summer.
02 -
  • If your asparagus spears are very thick, they may need an extra minute or two on the grill, so test one before pulling them all off.
  • Dont skip preheating the grill, cold grates will cause the asparagus to stick and steam instead of char.
  • Lemon juice added too early can make the spears soggy, so always squeeze it on right before serving.
03 -
  • Use tongs to turn the spears instead of a spatula, it gives you more control and prevents them from rolling off the grill.
  • If you don't have a grill, a grill pan on the stovetop works just as well, and you'll still get those beautiful char marks.
  • Asparagus tastes best when it's in season in spring, the flavor is sweeter and the texture is more tender than out of season bunches.
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