Because the fire and grill adds so much flavor to grilled vegetables, olive oil, kosher salt, and freshly ground black pepper are the only flavorings you’ll need for dynamite grilled asparagus. Likewise, use a knife to tidy up the ends of the snapped asparagus if desired. If patience is not your virtue and snapping asparagus sounds blasé, line up a handful of the asparagus in a row and use a sharp knife to cut the asparagus ⅔ of the way down the stalk. The asparagus will naturally break where the woody part begins, leaving tender stalks perfect for eating. To prepare the asparagus, simply snap the ends to trim by bending each stalk gently about ⅔ of the way down the stalk. The ends of asparagus are woody and tough to eat. The best grilled asparagus becomes smoky and sweetly caramelized when the grill does its job it does so well, when the outside of these bright green spears become lightly charred and crisped, and the interior soft and tender.īehold, these are the simple steps for making this vegetable side dish creation the easy way. This 15-minute, 2-ingredient grilled asparagus (plus salt and pepper) is definitely at the top of that list. So when I have a main dish that calls for a few ingredients and techniques to employ, I turn to my tried and true simple recipes. And because there’s usually more than one side dish to your dinner menu, it’s a good idea to keep the recipes easy. Side dishes are the connectors of the dinner table, the unifiers that bring the meal together. Tender, smoky, and sweet, the best grilled asparagus is tossed in olive oil with salt and pepper for the perfect, healthy 15-minute side dish.

Asparagus recipes