Description
Easy grilled asparagus, tossed with olive oil, garlic salt, and pepper, then finished with fresh lemon juice—tender-crisp, a little smoky, and ready in about 15 minutes.
Ingredients
Scale
12 oz asparagus, medium-thick spears (about 12-16), ends trimmed
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
Lemon wedges, for serving (optional)
Instructions
- Preheat grill to 350°f/175°c (medium heat).
- Rinse asparagus under cool water, drain, and pat very dry.
- Trim the ends: Hold one spear near the base and the middle and bend until it naturally snaps; discard the woody end. Use that snapped spear as a guide—line up the rest and slice to match.
- Toss asparagus with olive oil, lemon juice, garlic salt, and black pepper until evenly coated.
- Lay spears across the grates and cook 5–7 minutes at 350°f/175°c, depending on the size of your spears, turning once or twice, until just tender with light char on the tips.
- Transfer to a platter, taste, and adjust seasoning.
- Serve with lemon wedges.
Notes
Trim or snap off woody ends for the best bite.
Toss asparagus in a mix of Extra Virgin Olive Oil, fresh lemon juice, garlic salt, and pepper before grilling for even flavor.
Choose medium to thick spears so they don’t overcook on the grill.
Keep asparagus in a single layer for even char and tenderness.
Finish with an extra squeeze of lemon if you love a citrus kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Vegetables
- Method: Grill
- Cuisine: American