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Roasted asparagus on a white plate with lemon wedges.

How to Grill Asparagus

Tender, fresh asparagus stalks become crispy, slightly charred, and perfectly seasoned in this simple grilled asparagus recipe.

Yield: 4-6 servings 1x
Prep: 3 minutesCook: 6 minutesTotal: 9 minutes


  • 1 1/22 pounds asparagus
  • 12 tablespoons avocado oil (sub: olive oil)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste)
  • Lemon wedges, for serving (optional)
  • Parmesan cheese, freshly grated (optional garnish)

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  1. Preheat your grill or grill pan to medium to medium-high heat. (When it’s ready, you should be able to hold your hand about 5 inches above it for 3-4 seconds.)
  2. Rinse and snap off the tough bottom ends of asparagus. Pat dry.
  3. In a baking dish or bowl, toss the asparagus with enough oil to coat the stalks. Season with the salt and pepper and toss again. 
  4. Using tongs, place the asparagus directly on the grill. Cook for 4-7 minutes, turning a few times to evenly char the stalks. Remove while they are crisp-tender. Keep in mind that thinner stalks will cook faster. (Tip: To check for doneness, prick with a fork. Asparagus should be crisp-tender. It will continue cooking even when removed from the oven, so don’t overcook.)
  5. Taste and season with more salt and pepper, if desired. Serve with a squeeze of lemon (optional) and freshly grated Parmesan cheese (optional).


Serving Suggestion: Squeeze a fresh lemon over the top before serving.

Roast Asparagus in the Oven: I also LOVE roasted asparagus. Use our simple oven roasted method here

What to Do With Stalk Bottoms: My mom saves the tough bottoms of the stalks in the fridge or freezer and then uses them to make homemade cream of asparagus soup later.

© Author: Rachel Tiemeyer
Cuisine: American Method: Grilled