Grilled Asparagus

The Perfect Grilled Asparagus Recipe

Asparagus season syncs up beautifully with the start of the grilling season. Our grilled asparagus recipe is so easy, and the grilled asparagus makes such a delicious side dish all on its own. But, we like to dress it up with a drizzle of balsamic reduction, the buttery crunch of toasted pine nuts and Parmesan cheese. Serve grilled asparagus with literally anything you want, but it’s a pretty perfect partner for a Grilled Rib Eye, Spatchcocked Grilled Chicken, or a big filet of Blackened Salmon.

Grilled Asparagus Ingredients

• Asparagus

• Olive oil

• Salt

• Parmesan cheese

• Pine nuts

• Balsamic vinegar glaze (you can make this, or use store-bought balsamic glaze)

How To Make Grilled Asparagus

1. Trim the asparagus. Like all vegetables, you should rinse your asparagus. Then, you need to trim it. You may have heard that you can just snap the ends off by hand, but it’s actually best to just use your knife to slice the woody, light-colored bottom ends off. We usually trim about half an inch off the bottom, depending on how the asparagus looks.

2. Heat a grill (gas or charcoal both work) or grill pan on high heat.

3. In a shallow bowl or on a baking sheet, toss the asparagus with the olive oil, salt, and pepper.

4. Use tongs to place the asparagus directly on the grill and cook, until it’s tender, 3 to 4 minutes per side. Keep a close eye on it — three minutes really is usually enough.

5. About that balsamic reduction: Up to two weeks ahead of time, gently simmer the sugar and vinegar together for about 15 minutes. Store in the refrigerator until you’re ready to serve.

6. To serve the asparagus: Drizzle the grilled asparagus spears with the balsamic reduction, sprinkle with pine nuts and Parmesan cheese.

How To Store + Tips

• Don’t walk away from the grill. Asparagus cooks fast, so just stay with it.

• Do step away from the foil. There are several recipes out there that suggest wrapping your asparagus in foil before placing it on the grill, but beware! This method traps in the steam released by the water in the asparagus and will render your asparagus all soggy.

• Leftover grilled asparagus will last in the refrigerator for a few days, and makes a lovely addition to our Pasta Al Limone With Asparagus.

• Leftover balsamic glaze is perfect for dressing up your dessert! Think a lot of strawberry ice cream, topped with freshly picked strawberries and a drizzle of balsamic vinegar glaze.

• Leftover balsamic glaze can also be drizzled on savory foods, like our Chicken Caprese or our favorite Caprese Salad.

This Way To More Springtime Recipe Inspo

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