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How to Grill Asparagus

Tender and sweet, grilled asparagus is the perfect 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.

Prep Time
5 mins
Cook Time
5 mins
Total Time
9 mins
Servings: 4
Calories: 54 kcal
Course: Side Dish

Ingredients

  • 1 pound asparagus , (choose thick spears)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Lemon wedges , if desired

Instructions

    Cup of Yum
  1. Preheat the grill to medium heat, about 350°F to 400°F, and brush the grill grates clean.
  2. Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about ⅔ of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
  3. Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
  4. Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
  5. Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Nutrition Information

Calories 54kcal (3%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 584mg (24%) Potassium 229mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 857IU (17%) Vitamin C 6mg (7%) Calcium 27mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 54

% Daily Value*

Calories 54kcal 3%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 584mg 24%
Potassium 229mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 857IU 17%
Vitamin C 6mg 7%
Calcium 27mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.