This recipe came from my wife’s uncle, who prepared it for us during a visit a few years ago. It changed the way I eat asparagus — once you try it, you’ll see why grilled asparagus is where it’s at!
How To Make Grilled Asparagus
What You’ll Need:
- A barbecue (a grill gives the best flavor)
- Olive oil
- Asparagus (slightly thicker stalks work best)
- Minced garlic
- Flaked sea salt
Getting Started
Trim the woody ends from the asparagus. A quick, reliable method is to hold each spear with both hands and bend it; it will snap where the tender part meets the tough end. Combine the olive oil and minced garlic in a sealed container, add the trimmed spears, close the lid, and shake to coat them evenly. Chill in the refrigerator for about an hour if you have time — this helps the garlic and oil penetrate the stalks — but you can grill right away if needed.
Grilling the Asparagus
Preheat the barbecue to around 400°F (about 200°C). Lay the spears across the grill perpendicular to the grates so they won’t fall through. If your grill runs hot or tends to flare up, turn off the burner directly under the asparagus and cook them over indirect heat to avoid charring.
Grill until you see nice grill marks and the spears are tender but still have some bite — a few minutes per side is usually enough. Turn them so both sides get even color and heat.
Transfer to a serving platter and finish with a sprinkle of flaked sea salt to taste.
Mike’s Tips & Tricks for the Best Grilled Asparagus
- Choose slightly thicker asparagus stalks so they don’t slip through the grates and so they hold up to grilling.
- Marinate the spears in olive oil and garlic for an hour if you can — it boosts flavor and helps prevent drying out.
- Grill at about 400°F for best results; use indirect heat if necessary to avoid burning.
- Finish with flaked sea salt for texture and flavor.
- If you prefer not to place asparagus directly on the grill, wrap the spears in foil and cook them that way to avoid flare-ups.
Ingredients
- 1 lb fresh asparagus
- 2 tbsp minced garlic
- 3–4 tbsp olive oil
- Flaked sea salt, to taste
Instructions
- Trim the asparagus spears (bend and snap to remove tough ends).
- Place the spears, olive oil, and minced garlic in a sealed container and shake to coat evenly.
- Optional: refrigerate for an hour or longer to allow the flavors to infuse.
- Preheat the barbecue to approximately 400°F and, if needed, turn off the burner under the asparagus to prevent burning.
- Lay the spears across the grill on the side without direct flame; cook until slightly soft and nicely marked, turning for even grilling.
- Serve with a sprinkling of flaked sea salt and enjoy.
Recipe Notes
If you prefer, you can wrap the asparagus in aluminum foil and cook that way to avoid placing them directly on the grill.
Nutrition Information (approx.)
Calories: 121 kcal • Carbohydrates: 5 g • Protein: 2 g • Fat: 10 g • Saturated Fat: 1 g • Sodium: 3 mg • Potassium: 245 mg • Fiber: 2 g • Sugar: 2 g • Vitamin A: 855 IU • Vitamin C: 7.6 mg • Calcium: 34 mg • Iron: 2.6 mg
All nutrition values are estimates and will vary depending on ingredient brands, portion sizes, and preparation methods.
More Asparagus Recipes
- Roasted Garlic Asparagus with Sovrano Cheese
- Keto-Friendly Bacon-Wrapped Asparagus
- One-Pan Rosemary Chicken and Asparagus
Grilled asparagus pairs beautifully with steak and works as a flavorful side for almost any main dish. I hope you enjoy this simple, healthy recipe as much as I do.
Happy cooking,
Mike
