Grilled Asparagus

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

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


  • 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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  • Liz

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


  • Amanda

    Burgerville had asparagus fries last spring – battered and lightly fried, served with aioli. Totally addicting! I like mine fried in bacon fat, but I’ll have to try this.

  • 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.

  • Raffaella Scola

    Easy and delicious!!!

  • 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.

  • Heidi Harring

    I just did grilled asparagus Saturday for a dinner party. But I cut them to ~2 inches and included zucchini and summer squash cut to a similar size. You need a grill pan as the pieces are little. When all were grilled I tossed them with a small amount of olive oil, lemon juice, lemon zest, garlic and fresh mint that is just coming up. Yum.

  • Alida @My Little Italian Kitchen

    Easy and delicious. I grill asparagus sometimes too. They seem to get such an interesting flavour when grilled.

  • Gary

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


  • 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

  • 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.

  • 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!

  • 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.

  • 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

  • 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!

  • 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

  • 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.

  • 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.

  • Fred . . .

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

  • 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.

  • 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!

  • 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.

  • 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.

  • Daria

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

  • 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.

  • 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!

  • 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.