Grilled Asparagus

Grilling brings out the best in fresh, tender asparagus, and this dish is one of my daughter’s very favorite vegetable dishes, second only to fried okra (which can barely be considered a vegetable with all of the yummy crispy fried coating). Grilled asparagus is the perfect spring side dish and grilling means no pans to wash.

Asparagus is best in the early spring and you should look for slender stalks which are the most tender. Fat stalks have a less delicate flavor and tend to be more woody than slender stalks. When snapping the ends off, grab one end close to the base of the stem and the other end about halfway up the stalk, bend both ends downward and the stalk will snap at the point where the tough part starts. (Cook's Illustrated argues that trimming and peeling the ends of asparagus is a better method, but I am happy with the results of snapping the ends and it makes for less mess.)

📖 Recipe

Grilled Asparagus

5 from 1 vote

Grilling brings out the best in fresh, tender asparagus.

AuthorAuthor: Mary Ann

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, Gluten-free, Vegetarian

Servings 4 servings

Calories 99

Ingredients

  

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• 1 lb. fresh asparagus
• 2 tablespoon olive oil
• ¼ cup balsamic vinegar, or to taste

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Instructions

• Wash asparagus and snap tough ends off.
• Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
• In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.

Notes

This recipe can also be cooked under a broiler, but reverse the foil to placing it on top of the tips instead of underneath.

Nutrition per serving

Calories: 99 calCarbohydrates: 7 gProtein: 3 gFat: 7 gSodium: 6 mgFiber: 2 gSugar: 5 g

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