Grilled Asparagus with Lemon and Olive Oil (Printable)

Crisp-tender asparagus grilled with olive oil, seasoned with sea salt and fresh lemon juice for a bright, flavorful side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus spears, woody ends trimmed

→ Oil & Seasoning

02 - 2 tbsp extra-virgin olive oil
03 - ½ tsp flaky sea salt or kosher salt
04 - ¼ tsp freshly ground black pepper

→ Garnish

05 - 1 lemon, cut into wedges

# Directions:

01 - Preheat grill to medium-high heat, reaching 400°F.
02 - Rinse asparagus spears under cold water and trim approximately 1 inch from the woody stem ends.
03 - Arrange asparagus on a large tray or platter. Drizzle olive oil evenly over spears and toss to coat thoroughly.
04 - Sprinkle sea salt and black pepper evenly over the oiled asparagus, tossing to distribute seasoning.
05 - Place asparagus perpendicular to grill grates or in a grill basket. Grill for 3 to 5 minutes per side, turning once, until spears are tender-crisp and display light charring.
06 - Transfer grilled asparagus to a serving platter. Squeeze fresh lemon juice over the top and arrange remaining lemon wedges alongside for serving.

# Expert Hints:

01 -
  • It turns ordinary asparagus into something restaurant-worthy with almost zero effort
  • The charred, smoky flavor makes even vegetable skeptics ask for seconds
02 -
  • Thick spears grill better than pencil-thin ones, which can turn to mush before developing any char
  • Don't walk away—these go from perfect to overdone in about 60 seconds
03 -
  • Use tongs instead of a fork—piercing the spears lets those precious juices escape
  • Lemon wedges at the table let everyone adjust the brightness to their taste
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