Basic Grilled Asparagus


by: Chi Town Kitchen

Stay in the zone. Just about everything from asparagus to zucchini tends to cook best over direct medium heat. The temperature on the grill’s thermometer should be somewhere between 350° and 450°F. If any parts get a little too dark, turn the vegetables over. Otherwise turn them as few times as possible. When ears of corn are done, many of the kernels are golden brown and some are much darker. The juices of the sweet corn have caramelized right on the surface. Serve the ears of corn right away or use a sharp knife to cut the kernels off the cobs as seen here. The bowl is helpful for catching the kernels.


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serves: 4

1 pound asparagus

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Nutrition Facts
Basic Grilled Asparagus

Servings Per Recipe: 4

Amount per Serving

Calories: 82

  • Total Fat: 6.9 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 299.5 mg
  • Total Carbs: 4.4 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 2.1 g
  • Protein: 2.5 g

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1.  Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.

2.  Spread the asparagus on a large plate. Drizzle the oil over the top and sprinkle the salt evenly. Turn the spears until they are evenly coated.

3.  Grill the asparagus [perpendicular to the grate] over Direct Medium heat until browned in spots but not charred, 4 to 6 minutes, turning occasionally. Serve warm or at room temperature.

Cooks' note:
Look for firm asparagus stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Thicker spears fare better on the grill.

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