Ingredients
1½ to 2 pounds large asparagus, woody ends snapped off
About 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Juice of 3 lemons or lemon wedges
2 tablespoons minced shallots or scallions (optional)
¼ cup minced fresh parsley leaves or other fresh herbs like basil, dill, or thyme (optional)
Instructions
1. Preheat a grill, grill pan, or heavy skillet over medium-high heat until very hot and smoky.
2. Optionally, peel the stalks of larger asparagus to remove woody texture.
3. Toss asparagus spears with about a tablespoon of olive oil, coating well. Season with salt and black pepper.
4. Grill the asparagus, turning occasionally, until tender and charred, about 5 to 10 minutes depending on thickness.
5. Mix lemon juice with minced shallots, then stir in olive oil. Add fresh parsley and season with salt and black pepper.
6. Serve asparagus hot or at room temperature, drizzled with the lemon-shallot dressing or fresh lemon juice.
7. Optionally garnish with cheese or nuts, and pair with grilled fish or salads.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
✨ Peeling is recommended for large asparagus to reduce toughness.
🔥 Preheat grill or skillet until very hot to achieve good charring and flavor.
🥒 Use thin or medium spears if you prefer to skip peeling for less prep.
- Prep Time: 5 minutes
- Cook Time: 5 to 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110-120
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg