Last updated on May 7th, 2026

Perfect Grilled Asparagus. - harvestandnourish.com

A quick and easy side dish, Grilled Asparagus complements almost any meal.

Grilling season is the best season, and one of our favourite things to grill in the spring and early summer is locally grown asparagus. It makes a vibrant addition to spring pastas, brunch and egg dishes, pizzas and antipasto platters or served alongside chicken, fish or tossed in a grain bowl for a tasty vegetarian option.

Here’s everything you’ll need to make perfect Grilled Asparagus

1 lb asparagus
Extra-virgin olive oil
Kosher or fine sea salt and freshly ground black pepper
Freshly grated Parmesan and a squeeze of lemon to finish (optional)

That’s it! The secret is to keep it simple and let the natural colour and flavour shine through.

Tips for grilling asparagus

How to choose asparagus: When harvesting or purchasing asparagus, you’ll want to look for stalks that are plump and firm (not limp or wilted) with tips that are tightly closed. Ideally you will find them stored in bunches standing upright in cold water. They should be richly green in colour with stalk bottoms fading to white. To trim, cut the tougher part of the stalk just where it turns from white to green.

More asparagus topping ideas: Sun dried tomatoes, roasted red peppers, olives, lemon zest, feta cheese and fresh spring herbs like basil or oregano. Try sprinkling it with smoked paprika or crushed red pepper flakes if you like some heat!

Alternatives to grilling: If you don’t have a grill, you can easily sauté asparagus in a cast iron pan or roast it on a baking sheet at 400º for 10-12 minutes turning halfway through.

Storage: Cooked asparagus is best enjoyed immediately. However, leftover asparagus may be stored in the refrigerator for up to 3 days. It will soften when cold, so for best results wrap tightly in foil and reserve toppings until ready to reheat and serve.

Crisp on the outside and tender on the inside, this simple recipe will result in perfect Grilled Asparagus Every. Single. Time. A hands-down favourite spring and summer side!

Try this Honey Dijon Asparagus Pasta Salad or these Potatoes au Gratin with Gruyere next.

You can find more grilling inspiration, tips and tricks here.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

1 lb asparagus
2 teaspoons extra-virgin olive oil
Kosher or fine sea salt and freshly ground black pepper
A squeeze of fresh lemon and freshly grated Parmesan optional

US Customary – Metric

Instructions

Wash and trim asparagus then toss in olive oil and season with salt and pepper to taste.
Heat grill to 400°F (200ºC).
Lay spears perpendicular to the grates so they don't fall through, and grill for 3–5 minutes per side (6–10 minutes total), turning with grill-safe tongs until tender-crisp, bright green and lightly charred.
Transfer to serving plates, and finish with a squeeze of fresh lemon and a sprinkle of freshly grated Parmesan (optional). Serve immediately.

Notes

How to choose asparagus: Stalks should be plump and firm (not limp or wilted) with tips that are tightly closed. Ideally you will find them stored in bunches standing upright in cold water. They should be richly green in colour with stalk bottoms fading to white. To trim, cut the tougher part of the stalk just where it turns from white to green.

Alternatives to grilling: If you don’t have a grill, you can easily sauté asparagus in a cast iron pan or roast it on a baking sheet at 400º for 10-12 minutes turning halfway through.