The Best Grilled Asparagus Recipe
How to make The Best Grilled Asparagus- one of the easiest, fastest and tastiest ways to cook asparagus in under 15 minutes! A delicious healthy vegan side dish, everyone will love.
How to Make the Best The Best Grilled Asparagus
Grilled asparagus is one of those side dishes that seems almost too simple to be impressive, yet it never fails to steal the show. With just a few minutes on a hot grill, those tender green spears transform into something magical—charred on the outside, perfectly crisp-tender within, and bursting with fresh, vibrant flavor.
The secret to truly exceptional grilled asparagus lies in the prep work. A generous coating of olive oil, minced garlic, and bright lemon zest infuses each spear with incredible depth of flavor before it even hits the grill. The high heat caramelizes the natural sugars in the asparagus while adding those beautiful char marks that make grilled vegetables so irresistible.
While the asparagus is delicious on its own with just a squeeze of fresh lemon juice, the optional preserved lemon aioli takes this dish to restaurant-quality status. The tangy, slightly salty punch of preserved lemon pairs beautifully with the smoky grilled spears, making this simple side dish worthy of any special occasion or weeknight dinner alike.
The Best Grilled Asparagus
How to make The Best Grilled Asparagus- one of the easiest, fastest and tastiest ways to cook asparagus in under 15 minutes! A delicious healthy vegan side dish, everyone will love.
Ingredients
Grilled Asparagus
Preserved Lemon Aioli (Optional)
Optional Garnish
Instructions
Prepare the Asparagus
- Preheat grill to medium-high heat.
- Trim off the tough ends of the asparagus, removing any tough or fibrous ends. Place in a large baking dish or bowl.
- Add olive oil, salt, pepper, garlic and zest from one lemon. Give a really good toss, mixing and coating each spear well.
Make the Preserved Lemon Aioli
- Either very finely chop the preserved lemon (including peel), garlic and herbs and stir with the mayo and water in a bowl, or place all in a food processor and pulse until smooth.
- Add a tiny bit of water to loosen, scrape down the sides as needed. Making a double batch is easier in the food processor. Leftovers will keep up to 4 days.
Grill the Asparagus
- Once the grill is hot, place the asparagus on the grill across the grates, uncovered. Turn after 1-2 minutes, moving any thinner ones to a cooler spot.
- Grill 1-2 more minutes. Asparagus will begin to turn bright green—at this point, test one for doneness. They should be tender-crisp, with a tiny bit of snap, and a little char.
- Place them back in the baking dish, squeeze with lemon juice and give another toss.
Serve
- Serve immediately. If serving with the Preserved Lemon Aioli, spread the aioli down on a platter or large plate and pile the asparagus over the top (tips pointing in the same direction).
- Garnish with a few flat-leaf parsley leaves and Aleppo chili flakes if you like.
Notes
- You can substitute 1 teaspoon granulated garlic for the fresh garlic cloves if preferred.
- The Preserved Lemon Aioli is optional but highly recommended for an extra flavor boost.
- Leftover aioli keeps in the refrigerator for up to 4 days.
