Grilled Asparagus

Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.

  • Prep time: 15 minutes
  • Cook time: 7 minutes
  • Yield: Serves 4.


  • 1 pound asparagus (estimate 1/4 pound per person), thick spears
  • 1-2 Tbsp Olive oil
  • Kosher salt


1 Preheat your grill for high, direct heat.


2 Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them.

3 Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.

Remove from grill and serve.

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  • kate

    Yum! My favorite! I could eat it by the bushel. Sometimes I add a little drizzle of balsamic too. I think using thick spears (which are always better, IMHO) are important for grilling too.

  • Meister @ The Nervous Cook

    Grilled asparagus is one of the best things about spring! And, once again, another perfect thing to drop a poached egg on top of. Eggs + asparagus = Beautiful May days to me, when everything is finally fresh and alive again. Yum!

  • Steve

    Grilled is the only way I make asparagus. You just can’t beat it.

    Also, I let it marinate for 20-30 min in some balsamic vinegar, minced garlic and pepper along with the olive oil and salt. The vinegar doesn’t give too much in that short amount of time, but it does add a little something extra to it.

  • Daria

    Grilled asparagus is awesome. I have also added some balsamic vinegar to the oil and salt mixture.

  • Gary

    This is my favorite way to cook asparagus… actually Montreal Steak seasoning instead of salt works even better I think.

  • Tragic Sandwich

    I use olive oil and pepper instead of salt. You can grill thin asparagus–just don’t grill it for very long.

    Actually, this is one of our summer standbys when we host cookouts, and it’s always a big hit. It’s hard to make too much of it, because there’s almost never any left, no matter how much I’ve prepared.

  • Evan

    I do this all the time, olive oil and garlic salt. For thinner spears 2 to 3 min on medium high heat is plenty. I like to get thicker spears and wrap them with half a piece of bacon as an appetizer.

  • dee

    YES to the balsamic in the mix, though lemon juice is great too. What I like to do with those fat spears is peel the skin off, just almost up to the tips. Yummy!

  • Mark

    I agree, grilling is the best way to prepare asparagus. You may also want to try some grilled lemon juice on it. Put half a lemon cut side down over direct heat and grill until well caramelized then flip and cook until the skin side is lightly charred and the lemon is heated through. Let cool for a couple of minutes and then squeeze over the grilled asparagus. Fantastic. I also like to zest the lemon before grilling and toss the zest with the asparagus before cooking.

  • Fred . . .

    Add a few drops of balsamic vinegar to that olive oil and then grill . . . even better.

  • Karrie

    I was going to make this last night, until we had a grill fire. So, I put them on a cookie sheet, sprinkled on some parmesan cheese and put it under the broiler instead. Delicious! You have to eat them like fries!! I didn’t like asparagus until I had it grilled and now it is my favorite.

  • KimH

    This is one of our favorite grilled veggies.. Sometimes I do it exactly like you did and other times I add balsamic like the others have..
    Another done like this is zuchinni or yellow squash sliced thin on a mandolin. Sometimes just oil, salt & pepper, and other times marinated in Italian dressing for a few minutes.. We do the asparagus like that too sometimes..

    Its such a favorite of ours, that that is what we had last night for our first grill meal of the year.. (Ohio here & we’ve just started a nice spring). We had delmonico steaks & asparagus grilled, and one of the last 2 speghetti squash from last year.. What a great meal it was.

  • johnboy

    simply roll in olive oil and grill//as they cool off add kosher salt/just a pinch..adding at the last second reduces amount but it has a bigger bang…enjoy

  • angela

    We’re well into the asparagus season here in Provence, have been eating them just with butter or a soft poached egg (creates a low fat hollandaise sauce almost!). Also use the ends for making asparagus soup!

  • lilbitandme

    Just this year I went into a Pub….the owner SWORE I would LOVE their asparagus…I told him I’ve had the BEST of the chefs cook it and I wouldn’t like it! Oh yeah, you got it……they GRILLED theirs!!! I fell in LOVE! It is amazing how something cooked just a different way can change the flavor. I prefer mine coated in melted butter with just garlic salt over it then grilled…..HEAVEN!!!!
    Thank you Ratcliff Pub! Corona, CA

  • Eva

    I love Asparagus,try and wrap bacon around about 6 and put them on the grill on top rack of a gas grill sprinkle with kosher salt it’s to die for just pick them up and eat with your fingers, bacon crisp ummm so good.

  • Michelle @ Taste As You Go

    Grilled asparagus is one of my favorite things to eat/make in the spring. Unfortunately, I have to use a grill pan on the stove top because I don’t have access to a gas grill (ah, NYC apartment living).

    When I don’t grill it, I like to roast it in the oven after tossing the spears with olive oil, lemon juice, and salt and pepper. So simple, yet so delicious!

  • Lulu

    As an apartment dweller, I usually make these in the oven, but yeah, nothing beats them on a charcoal grill. BF and I made them just the other day. He likes to wrap a slice of ham around the spears, because he requires a little smoke and mirrors in order to get his vegetables down.

  • John

    On a more practical note, skewering the asparagus spears perpendicular to two bamboo skewers (kind of like a backyard fence) makes grilling a whole lot easier. Try it out!

    Great idea, thanks! ~Elise

  • Melanie Kramar

    I use baby asparagus spears ends cut off smother in pure butter, freshly chopped garlic, coarse salt and freshly ground black pepper. Microwave on high for 3-4 minutes. Sprinkle parmesan. Mop up butter and garlic with fresh bread rolls. Naughty but nice!