Back
Grilled Asparagus
5 from 3 votes

Grilled Asparagus

Grilled Asparagus shows you how to grill asparagus with or without marinade, in a pan or foil, served plain, or with lemon, garlic, balsamic or parmesan.

Course: Side Dish
Cuisine: American, Asian-American Fusion

Ingredients

  • 1 pound asparagus washed and trimmed, fresh
  • ¼ cup olive oil
  • salt sprinkles, or garlic salt
  • black pepper sprinkles
Options
  • ½ lemon or ¼ cup of lemon juice, optional, juice only
  • Parmesan Cheese sprinkles, as needed, optional, grated
  • red pepper flakes crushed
  • butter melted
Asian Inspired Asparagus
Marinade
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon light brown sugar
  • 3-4 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1-2 teaspoons red pepper flakes crushed
Everything else
  • 2 tablespoons sesame oil toasted
  • 1-2 tablespoons sesame seeds toasted
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. Preheat the grill to medium. For a charcoal grill, spread the coals evenly under the grate. For a gas grill turn all elements on.
  2. Place your trimmed asparagus spears in a large resealable bag.
  3. Add the oil and adjust so all spears are coated.
  4. Dump asparagus into a pan and sprinkle on the salt or garlic salt and pepper.
  5. Adjust again.
  6. Leave the asparagus in the pan until ready to cook. Brush the grill grates lightly with olive oil.
  7. Use tongs to place the spears on the cooking grate crosswise so they won’t fall through the grate.
  8. Grill for 5 to 10 minutes, turning every minute or two so all sides are exposed to the heat and start to brown in spots. Watch your asparagus does not blacken and burn. The larger the asparagus spears, the longer they will take to cook.
  9. Remove from the grill and prepare to serve. You have the option to serve the asparagus immediately as it is or you have other options.
Options
  1. You can sprinkle asparagus immediately after grilling with grated parmesan cheese, squeeze the juice of half of one lemon all over it, drizzle melted butter or sprinkle crushed red pepper flakes all over. We have even used a combination and the result is always delicious. Enjoy!
Marinade Version
  1. In a large resealable bag combine soy sauce, vegetable oil, sugar, garlic, ginger, and pepper flakes. Adjust until blended.
  2. Add asparagus and adjust until coated.
  3. Allow to marinate at room temperature for at least 15 minutes but no longer than 1 hour.
  4. Remove asparagus and do not discard marinade, Grill, watching closely, until tender and a little charred, 4 to 8 minutes.
  5. Add sesame oil to marinade and adjust until combined. Pour into bowl or serving plate.
  6. Add grilled or cooked asparagus to marinade and toss until coated. You can also carefully chop your hot asparagus before tossing again in your marinade. I lined the hot asparagus up on a cutting board and sliced it into 2 to 3 inch pieces before adding it to bowl with marinade.
  7. Season with salt and pepper and sprinkle with toasted sesame seeds, if desired. I rarely do. Serve and enjoy!
Bake in Oven
  1. For the record, you can bake your foil packs in the oven at 425 degrees for 15 minutes.

Notes

  • Grilling marinade has been adapted from CooksCountry.com