Grilled Asparagus
Yield: 8 servings
Calories: 42kcal
I love making grilled asparagus because it’s one of the easiest ways to bring out its natural sweetness while adding a smoky, lightly charred flavor.
Ingredients
- 2 pounds (908 g) asparagus spears, select larger stalks
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 lemon, cut in half
Instructions
- Prepare the Asparagus - Cut off the tougher ends, about 1 to 2 inches. Rinse and dry the spears well. Place them on a sheet tray and drizzle with olive oil, then season with salt and pepper. Gently mix with hands to evenly distribute the seasonings.
- Heat the Grill - Preheat the grill over medium-high heat, about 350 to 400ºF (177 to 204ºC). Carefully grease the cooking grates using tongs and a paper towel dipped in oil.
- Grill the Asparagus - Add the asparagus and lemon halves to the grill, cover, and cook until light char marks appear, about 3 minutes. Flip and cook, uncovered, until tender, about 2 to 4 minutes depending on thickness.
- To Serve - Transfer grilled asparagus and lemon to a serving plate.
Notes
- Storing: Store in an airtight container in the fridge for 3 to 5 days.
- Reheating: Microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 42kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Sodium: 75mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 13.5mg | Calcium: 31mg | Iron: 2.5mg
Recipe Link