Grilled Asparagus
Ingredients:
- 500 g (1 lb) fresh asparagus
- 30 ml (2 tbsp) olive oil
- 9 g (3) garlic cloves
- 1 tsp lemon zest
- 15 ml (1 tbsp) lemon juice
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- ¼ tsp chili flakes (optional)
- 5 g (1 tbsp) nutritional yeast
- Flaky sea salt, to finish
- Extra lemon wedges, to serve
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pat the asparagus spears completely dry before grilling — any surface moisture steams them instead of letting them char, and a dry spear is what gets those nice grill marks.
Instructions:
- Prep the asparagus: Hold each asparagus spear at both ends and bend gently — it will naturally snap at the point where the woody base ends and the tender stalk begins. Discard the woody ends. Alternatively, line the spears up and trim about 4–5 cm off the bottoms with a knife. Pat the spears completely dry with paper towels — moisture causes steaming instead of charring on the grill.
- Make the garlic marinade: In a large bowl or shallow dish, combine the olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and chili flakes. Add the asparagus and toss to coat every spear thoroughly. Let marinate for at least 5 minutes — or up to 30 minutes for deeper flavour.
- Preheat the grill: Heat an outdoor grill or grill pan over high heat until very hot — you want to see wisps of smoke. Brush the grates lightly with oil to prevent sticking. A screaming hot surface is what creates those beautiful char marks and caramelised edges rather than a soggy steam.
- Grill the asparagus: Lay the asparagus spears perpendicular to the grill grates so they don’t fall through. Grill for 3–4 minutes without moving to develop char marks. Flip and grill another 3–4 minutes on the other side. The spears should be bright green with deep char marks, tender when pierced but still with a little bite. Thin spears will cook faster — check after 2 minutes per side.
- Finish and serve: Transfer to a serving platter. Squeeze fresh lemon juice over the top, sprinkle with nutritional yeast if using, and finish with a pinch of flaky sea salt. Serve immediately — grilled asparagus is best hot off the grill.
Notes: Drying the asparagus before grilling is the single most important step — wet spears steam rather than char, and you lose all the flavour that comes from caramelisation. A very hot grill is equally critical. If using a grill pan indoors, open a window — it will smoke.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan for 1-2 minutes or serve cold in salads. Grilled asparagus is excellent at room temperature sliced over toast with hummus or added to a grain bowl.
Variations: Drizzle with a reduced balsamic vinegar before serving for a sweet-tangy finish. Replace olive oil with sesame oil and add 1 tsp white miso to the marinade for an umami-rich Asian twist. Toss with the same marinade and roast at 220°C (425°F) for 12-15 minutes, turning once, for a roasted version. Serve with a drizzle of lemon-tahini sauce for a more substantial side.
Serving Suggestions: Excellent alongside pasta dishes, risotto, grain bowls, or as part of a spring mezze spread. Also great laid over hummus toast or tucked into a wrap.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The garlic cloves builds a savory, aromatic base. The lemon juice adds acidity that brightens and balances the dish. The salt sharpens and balances every other flavor in the dish.
Grilled Asparagus
Ingredients:
- 500 g (1 lb) fresh asparagus
- 30 ml (2 tbsp) olive oil
- 9 g (3) garlic cloves
- 1 tsp lemon zest
- 15 ml (1 tbsp) lemon juice
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- ¼ tsp chili flakes (optional)
- 5 g (1 tbsp) nutritional yeast
- Flaky sea salt, to finish
- Extra lemon wedges, to serve
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The garlic cloves builds a savory, aromatic base. The lemon juice adds acidity that brightens and balances the dish. The salt sharpens and balances every other flavor in the dish.
Prep:
Pat the asparagus spears completely dry before grilling — any surface moisture steams them instead of letting them char, and a dry spear is what gets those nice grill marks.
Instructions:
- Prep the asparagus: Hold each asparagus spear at both ends and bend gently — it will naturally snap at the point where the woody base ends and the tender stalk begins. Discard the woody ends. Alternatively, line the spears up and trim about 4–5 cm off the bottoms with a knife. Pat the spears completely dry with paper towels — moisture causes steaming instead of charring on the grill.
- Make the garlic marinade: In a large bowl or shallow dish, combine the olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and chili flakes. Add the asparagus and toss to coat every spear thoroughly. Let marinate for at least 5 minutes — or up to 30 minutes for deeper flavour.
- Preheat the grill: Heat an outdoor grill or grill pan over high heat until very hot — you want to see wisps of smoke. Brush the grates lightly with oil to prevent sticking. A screaming hot surface is what creates those beautiful char marks and caramelised edges rather than a soggy steam.
- Grill the asparagus: Lay the asparagus spears perpendicular to the grill grates so they don’t fall through. Grill for 3–4 minutes without moving to develop char marks. Flip and grill another 3–4 minutes on the other side. The spears should be bright green with deep char marks, tender when pierced but still with a little bite. Thin spears will cook faster — check after 2 minutes per side.
- Finish and serve: Transfer to a serving platter. Squeeze fresh lemon juice over the top, sprinkle with nutritional yeast if using, and finish with a pinch of flaky sea salt. Serve immediately — grilled asparagus is best hot off the grill.
