grilled aspargus

Total Time: 9 mins

Servings: 4


  • pound asparagus , (choose thick spears)
  • 1 tablespoon extra virgin olive oil
  • teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • lemon wedges , if desired


  1. Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.

  2. Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.

  3. Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.

  4. Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.

  5. Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Prep Your Grill:

  • Check your propane tank and hose for leaks
  • Keep your grill 10 feet away from building structures
  • Follow manufacturer’s grill instructions
  • Follow proper lighting procedures
  • Be present at all times while the grill is on

For more Grill Safety tips, click here