Asparagus season syncs up beautifully with the start of the grilling season and my grilled asparagus recipe is so easy, it’s all I want to make right now! Grilled asparagus makes such a delicious side dish all on its own and it goes with everything! Try it with salmon, grilled chicken, or skirt steak or even on top of pizza.
You can serve grilled asparagus seasoned simply with salt and pepper, or dress it up like I do, with a drizzle of balsamic reduction, the buttery crunch of toasted pine nuts and a bit of Parmesan cheese. For a next-level grilled dinner, it’s a pretty perfect partner for rib eye steak, or blackened salmon.
Grilled Asparagus Ingredients
- Asparagus: Look for vibrant color! I prefer thin stalks of asparagus, as they tend to be sweeter and they grill so fast. This recipe also works fine for white or purple asparagus, if you can find it!
- Olive oil: Extra virgin olive oil will give more flavor, but plain olive oil is fine.
- Salt & pepper: A must!
Bonus ingredients! These aren’t a MUST, but they do make your grilled asparagus a little more special:
- Parmesan cheese: Freshly grated is the ONLY kind that works here. Pre-shredded isn’t going to melt into the grilled asparagus.
- Pine nuts: Toasted until they’re bursting with buttery, nutty flavor, these are such a nice contrast to the wilted grilled asparagus.
- Balsamic vinegar glaze: You can make this yourself, or use store-bought balsamic glaze. You could also use balsamic vinaigrette for a more savory dish.
How To Grill Asparagus
See the recipe card below for the full instructions.
- Heat a grill (gas or charcoal both work) or grill pan on high heat.
- Toss the asparagus with the olive oil, salt, and pepper.
- 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.
- 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.
- To serve the asparagus: Drizzle the grilled asparagus spears with the balsamic reduction, sprinkle with pine nuts and Parmesan cheese.
Tips For Perfect Grilled Asparagus
- DO trim the asparagus. First rinse the asparagus, then you’ll usually need to trim it. You may have heard that you can just snap the asparagus ends off by hand, but it’s best to use your knife to slice the woody, light-colored bottom ends off. I usually trim half an inch off the bottom.
- Don’t walk away from the grill. Asparagus cooks really fast, so just stay with it.
- Don’t wrap it in 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.
How To Store
- Leftover grilled asparagus will last in the refrigerator for a few days, and makes a lovely salad topper or snack, or use it as an addition to pasta al limone.
- 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.
More Awesome Asparagus Recipes
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