Description
Smoky, crisp-tender grilled asparagus tossed in olive oil, balsamic vinegar, sea salt, and lemon pepper—with optional garnishes like cheese or nuts for flavor and texture.
Ingredients
1 lb medium-thick asparagus, woody ends trimmed
1 Tbsp extra-virgin olive oil
2 tsp balsamic vinegar
½ tsp freshly cracked sea salt (or garlic sea salt with parsley)
1 tsp lemon pepper seasoning (or ¼ tsp cracked black pepper + lemon zest)
Lemon wedges for serving
Optional garnishes: balsamic reduction, crumbled goat cheese or feta, pine nuts or walnut slivers, freshly grated Parmesan, fresh herbs (parsley or chives)
Instructions
- Preheat your grill to medium-high (around 400 °F).
- Toss trimmed asparagus with olive oil, balsamic, salt, and lemon pepper seasoning until evenly coated.
- Clean and oil the grill grates; arrange asparagus perpendicular to grates to prevent slipping.
- Grill asparagus for 3–5 minutes, turning often until charred in spots and crisp‑tender.
- Return asparagus to dish to roll in any leftover seasoning; taste and adjust salt if needed.
- Serve immediately or arrange on a platter, topping with optional garnishes and lemon wedges.
Notes
- Thin asparagus cooks quickly—trim grill time to 2–3 minutes.
- Add red pepper flakes or a splash of lemon juice for extra brightness.
- Substitute balsamic vinegar with white wine vinegar or lemon juice if preferred.
- For crunch, garnish with toasted almonds, pecans, or pine nuts.
- Add crumbled goat cheese, feta, shaved Parmesan, or fresh herbs just before serving for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 3–5 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: ¼ lb (about 6–8 spears)
- Calories: 45
- Sugar: 2g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
