Grilled Asparagus

GrillLow CarbPaleoVegetarian

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

Photography Credit: Elise Bauer

Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled.

The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries.

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Grilled Asparagus

The best thing about grilling asparagus? So easy. You don’t need anything more than thick asparagus spears, olive oil, salt, and hot grill. It just takes a few minutes to get some char.

More ways to enjoy asparagus

Grilled Asparagus Recipe

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

Thick asparagus work best for grilling, get the chubbiest spears you can. Thin spears will dry out before they get a good char.


  • 1 pound asparagus (estimate 1/4 pound per person), thick spears
  • 1-2 tablespoons extra virgin olive oil
  • Kosher salt


1 Preheat your grill for high, direct heat.

2 Prep asparagus, coat with olive oil, sprinkle with salt: 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 on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.

Alternatively, you can use a grill pan, heat on high.

Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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27 Comments / Reviews

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Did you make it? Rate it!

  1. Mike

    Recommend blanching them first!

  2. Liz

    Perfectly al dente and full of flavor.
    I used a grilling pan and added some baby belle’s halved mmmmmm good!


  3. Louise Lowry

    I came across your blog this morning Elise, and decided to try your simple recipe for lunch to accompany my grilled salmon. It was perfect, charred nicely and had a bite. Thank you.


  4. Raffaella Scola

    Easy and delicious!!!


  5. Robin

    Grilled asparagus with grilled haloumi makes a great entree (starter). If you want to add some more colour, think about a few tiny tomatoes and mint leaves.

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