Simple Grilled Asparagus Recipe

One of the simplest foods to grill, and one of the best to dip in garlicky aioli.

Grilled asparagus, piled on a cutting board and drizzled with charred lemon juice.

Serious Eats / J. Kenji López-Alt

Why It Works

  • The intense heat of the grill caramelizes and chars the asparagus stalks quickly. The short cooking time keeps their interior crisp and sweet.
  • Tossing the asparagus stalks with oil prevents them from drying out, helps them cook efficiently, and ensures that they do not stick to the grill grate.

The day and age may well be approaching where we go one hundred percent electronic, but as The Dude well knows, there are some things that are simply better done manually. Crushing those eggs for egg salad comes to mind. As does picking crab meat from the shell and eating a slice of pizza. Topping that list during the summer? Eating asparagus. It's not just that your fingers are the easiest tools for picking up long, slender grilled stalks, but I'm firmly convinced that the asparagus tastes better when you eat it with your fingers.

Dip it into some fresh homemade garlicky aioli and you have one of the greatest treats known to man.

Asparagus getting nicely charred on a grill.

Serious Eats / J. Kenji López-Alt

It helps that asparagus is one of the simplest foods in the world to grill: Just toss the stalks in olive oil, season with salt and pepper, and throw them directly on the hottest part of the grill for a few minutes. No pre-cooking, nothing fancy, just vegetables and heat. I like to pick up fat, finger-width stalks that can sit on the heat long enough to get some nice sweet charring action while still maintaining a juicy snap in the center.

If you want to keep things pure and simple, regular aioli will work wonderfully with asparagus, and my foolproof two-minute method is the easiest way I know to make it. But garlicky aioli is also a great base for all kinds of fun flavors. Find three of my favorite variations in the note below.

May 2011

Recipe Facts

Cook: 10 mins
Active: 10 mins
Total: 10 mins
Serves: 4 servings

Rate & Comment


  • 1 pound (455g) asparagus, trimmed and peeled (if desired)

  • 3 tablespoons (45ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1 lemon, halved crosswise (optional)


  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using a gas grill, preheat half the grill to high.

  2. Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Add asparagus to hot side of grill and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes. Meanwhile, if desired, place lemon halves cut side down on grill and cook until charred, about 3 minutes. Transfer asparagus to a large serving plate, drizzle with remaining olive oil, squeeze lemon over top (if desired), and serve immediately.

Special Equipment

Charcoal or gas grillchimney starter


You can whip up a regular batch of aioli and call it a day, but these variations on the basic recipe are worth exploring:

Grilled asparagus on a serving platter with tarragon-lemon aioli

Serious Eats / J. Kenji López-Alt

Tarragon and Lemon Aioli: chopped fresh tarragon leaves and some additional lemon juice make an extra-bright dip with a pleasant anise-scented herbal aroma. This is a classic French flavor combination for a reason.

Grilled asparagus on a plate with harissa aioli and lemon.

Serious Eats / J. Kenji López-Alt

Harissa Aioli: Spicy harissa is mellowed out a touch by the cooling aioli. The key here is to use a good brand with plenty of bright acidity and flavor. I'm partial to Mustapha's. An extra swirl of olive oil at the end accents its flavor.

Grilled asparagus on a plate with sumac-mint aioli.

Serious Eats / J. Kenji López-Alt

Sumac and Mint Aioli: Middle Eastern sumac berries have a tart, citrusy flavor that makes them a natural pair for aioli and grilled foods. Chopped mint and olive oil are perfect partners here.

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Nutrition Facts (per serving)
114 Calories
10g Fat
5g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 114
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 227mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 3g
Vitamin C 9mg 44%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)