Grilled Asparagus with Lemon

Photo: Iain Bagwell; Styling: Jesse Silver

Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus--the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.

Yield: Serves 8 to 10
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 50%
  • Protein: 2.2g
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 4g
  • Fiber: 2.1g
  • Sodium: 116mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 pounds fat asparagus spears
  • About 1 1/2 tbsp. extra-virgin olive oil
  • About 3/4 tsp. kosher salt
  • About 1/2 tsp. pepper
  • Zest of about 1 1/2 medium lemons
  • Couple of squeezes lemon juice (about 1 tsp.)

Preparation

  1. 1. Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.
  2. 2. Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.
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