Back to menuGrilled Asparagus

Grilled Asparagus

cooking.nytimes.com4 servings25min

Charred, sweet, crisp and tender, grilled asparagus is a goes-with-everything side dish. The only trick, really, is to buy spears that are at least ½-inch thick at the base to ensure they can grill long enough to blister and caramelize without completely turning to mush. While best hot off the grill — perhaps alongside grilled chicken, shrimp or cheese — you can refrigerate grilled asparagus for up to four days; chop the spears up and use them to bolster grain or green salads.

  1. Heat a grill to medium-high. On a sheet pan, in a baking dish, or on a platter, drizzle the asparagus with the oil, season generously with salt and pepper and rub to evenly coat.
  2. When ready to grill, add the asparagus perpendicular to the grates and the lemon cut-sides down. Grill, turning occasionally, until the asparagus is lightly charred, bright-green and barely fork tender and the lemon is charred, 3 to 6 minutes, covering between turns. Squeeze the lemon over the asparagus and serve.

Nutrition

Fat 4 grams
Saturated fat 1 gram
Unsaturated fat 3 grams
Trans fat 0 grams
Sodium 321 milligrams
Carbohydrates 7 grams
Fiber 3 grams
Sugar 3 grams
Protein 3 grams