Marinated Grilled Asparagus Recipe

Here's a simple and flavorful side dish recipe that everyone needs in their back pocket, marinated grilled asparagus!

Why You'll Love This Recipe

Grilled asparagus is a perfect side dish for much of the year, and there are many good recipes out there about how to cook it. No matter if you have an indoor or outdoor grill, this is a great recipe to serve with thick steaks, marinated chicken or delicate fish, or just about any time you want a nice & easy side dish.

Here's some good reasons to make it:

• The marinated asparagus sits for an hour first (or up to three) for tender spears and extra flavor.

• This is a simple recipe and also the best way to quick cook it - there's just under 10 minutes of total grilling time.

• You can use an indoor or outdoor grill for this recipe (I used an indoor non-stick grill pan).

For the full recipe and list of ingredients, please scroll to the recipe card below.

• Asparagus: The main ingredient! Choose average-sized stalks if possible.

• Lemon: Grilled asparagus is really good with grilled lemon squeezed over the top.

• Garlic & Italian Parsley: For flavor and freshness.

• Kosher Salt & Freshly Ground Black Pepper: A must for practically all cooking.

• Balsamic Vinegar: To use sparingly for its sweet and savory flavor.

• Extra-Virgin Olive Oil: For the flavorful marinade.

• Lemon: So delicious when squeezed on the asparagus right before serving.

For the full recipe and instructions, just scroll down to the recipe card.

To prepare the recipe, here's all you do:

1. Wash and pat asparagus dry with a clean kitchen towel.

2. Trim one or two inch pieces of the tough, woody part off the ends of each spear.

3. Using a vegetable peeler, shave another couple of inches of the outside of each spear off.

This is a favorite way to serve asparagus, and it only takes a few extra minutes. That said, you could also:

1. Just wash and dry the asparagus, then gently bend each spear to snap the bottom off. The beauty of this is that each spear will naturally break off in just the right spot! Prepping them this way is an option if you're short on time or don't feel like peeling.

2. Alternatively, snap off one spear, then cut the rest of the bottoms off in a bunch using the cut one as guide for the length.

To finish the recipe, you then:

1. Make an easy marinade by placing the ingredients in a jar with a lid, then shake to combine.

2. Put the asparagus inside a large, resealable plastic bag, pour the marinade over the top, and turn the bag several times to combine.

3. Marinate for an hour, or up to three. Keep it refrigerated, too.

4. To cook, drain asparagus from the marinade, then place in a grill pan over medium heat. Grill asparagus with the cover on for 3-4 minutes, then turn and continue to cook for another 3-4 minutes.

5. For outdoor grill cooking methods, place the spears on an oiled part of the grill over direct heat perpendicular (the opposite way) of the grill grates, then close the grill cover, and follow the same timing.

This is an easy asparagus recipe that cooks quickly. Be sure to grill your lemon too, it tastes wonderful squeezed over the top right before serving.

Here's a few tips for grilling lemons:

• Wash and dry the lemon, then roll it several times with the palm of your hand on the countertop to break down some of the fibers.

• Take it a step further by putting the whole lemon in the microwave for 5-8 seconds, then roll it again gently and slice it in half.

• Sprinkle a little sugar on the cut sides of both lemons (this helps it caramelize and turn golden brown as it cooks.

• Add the two lemon halves to the grill pan, cut side down for about three minutes until they turn light brown. Remove with tongs and set aside until ready to use.

Other tips for this recipe:

• You can use a teaspoon or two (no more or it'll be too salty) of soy sauce instead of balsamic vinegar in this recipe. Mix it with the other ingredients in a small bowl or jar.

This is an outstanding vegetable side dish to serve with so many things, like grilled steaks, chicken or fish. Serve it hot off the grill or on a platter at room temperature.

• Find medium-sized asparagus if possible, thinner stalks are hard to work with and cook much faster. Note that thick asparagus spears may need to be sliced in half lengthwise.

• Slice and toss the asparagus with hot, cooked pasta (cheese tortellini would be great) grated cheese would be nice too.

How do I store leftover asparagus?

Hopefully there won't be any leftovers, but if so, use an airtight container until the next day. Be aware that leftover cooked asparagus will be a different texture - it's much softer.

Can I add other ingredients to the marinade if I want?

You can, but keep in mind the mild that the fresh flavor of asparagus should shine through. That said, add a tiny amount (a quarter teaspoon) of garlic powder or red pepper flakes to further enhance the flavor if desired.

Can I add other garnishes to the top of the cooked asparagus?

Plain is good since this is marinated asparagus, and balsamic vinegar and lemon juice already add a lot of flavor. But feel free to sprinkle some Parmesan cheese or lemon zest over the finished dish if you'd like!

Marinated Grilled Asparagus Recipe

Here's a simple fresh asparagus recipe made with balsamic vinegar and lemon juice, this marinated grilled asparagus recipe is easy & tasty!

5 from 2 votes

Print Pin

Rate

Course: Side Dish

Prep Time: 10 minutes minutes

Total Time: 1 hour 20 minutes

Servings: 4

Ingredients

• ▢ 1 pound Asparagus

• ▢ ¼ cup Olive Oil

• ▢ 1 tablespoon Balsamic Vinegar

• ▢ 1 tablespoon Fresh Lemon Juice

• ▢ 1 clove Garlic, crushed

• ▢ ½ teaspoon Kosher Salt

• ▢ ¼ teaspoon Freshly Ground Pepper

• ▢ 1 medium Lemon

• ▢ ½ teaspoon Sugar

Instructions

• Wash and pat dry the asparagus.

  Prepare asparagus by trimming off 1-2 inches of the bottom, woody end, then shave another 1-2 inches off the outside of each spear with a vegetable peeler.

• Place the asparagus in a large, resealable plastic bag.

  Combine the olive oil, balsamic vinegar, lemon juice, garlic, salt and pepper in a small bowl or canning jar with a lid, and whisk or shake to combine. Pour it inside the plastic bag with the asparagus, and gently turn it over a few times to make sure all the spears are coated.

  Marinate for one hour, or no more than three hours. Keep refrigerated, by setting the bag on a plate in case of leaking.

• If using an outdoor grill, prep the grill to medium-high heat, drain the asparagus from the marinade, and place the spears perpendicular on the grill grates. Cover the grill and turn after about 4 minutes to the other side, continue to cook with the lid covered another 3-4 minutes.

• If using a grill pan, drain the marinade, place the asparagus in the grill pan over medium-high heat and cover it for 4 minutes or so, then use tongs to turn them over, cover the lid and continue to cook for 3-5 minutes, until very lightly charred.

• To grill the lemons, sprinkle the cut sides with a bit of sugar, then add them to the grill cut side down for 3-4 minutes until lightly charred. Squeeze a little over the asparagus, if desired, right before serving.

Notes

Tips for grilling fresh lemons:

• Wash and dry the lemon, then roll it several times with the palm of your hand on the countertop to break down some of the fibers

• Take it a step further by putting the whole lemon in the microwave for 5-8 seconds, then roll it again gently and slice it in half.

• Sprinkle a little sugar on the cut sides of both lemons (this helps it caramelize)

• Add the two lemon halves to the grill pan, cut side down for about 3 minutes until they turn light brown. Remove with tongs and set aside until ready to use.

Other tips for this recipe:

• You can use a teaspoon or two (no more or it’ll be too salty) of soy sauce instead of balsamic vinegar in this recipe. Mix it with the other ingredients in a small bowl or jar.