Easy Grilled Asparagus
Learn how to make easy grilled asparagus at home with garlic, herbs, and olive oil. A simple, healthy side dish in under 20 minutes.
Ingredients
- 1.5 pounds fresh asparagus spears, medium thickness
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 0.25 teaspoon red pepper flakes
- 2 tablespoons grated Pecorino Romano cheese
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, chopped
Instructions
- 1
Rinse the asparagus spears under cool running water and pat them completely dry with paper towels.
- 2
Trim the woody ends from each asparagus spear by bending gently until the tender portion snaps naturally, typically about 2 inches from the base.
- 3
Place the trimmed asparagus in a large bowl and drizzle with the extra virgin olive oil.
- 4
Add the minced garlic, sea salt, black pepper, smoked paprika, and red pepper flakes to the bowl.
- 5
Toss everything together gently until all the asparagus spears are evenly coated with the oil and seasoning mixture.
- 6
Preheat your grill to medium-high heat, allowing the grates to become hot, about 5 minutes.
- 7
Arrange the asparagus spears perpendicular to the grill grates so they don't fall through, spacing them out in a single layer.
- 8
Grill the asparagus for 3 to 4 minutes on the first side, until you see light char marks appearing on the surface.
- 9
Using tongs, carefully flip each spear and grill for another 2 to 3 minutes on the second side until the spears are tender and lightly charred all over.
- 10
Transfer the grilled asparagus to a serving platter.
- 11
Drizzle the fresh lemon juice and balsamic vinegar over the warm asparagus.
- 12
Sprinkle the chopped fresh thyme and rosemary evenly across the top.
- 13
Finish with the grated Pecorino Romano cheese just before serving while the asparagus is still warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Extra virgin olive oil | Avocado oil or walnut oil | Higher smoke points for grilling and different nutrient profiles; avocado oil offers similar heart-healthy benefits while walnut oil adds omega-3 fatty acids |
| Sea salt | Himalayan pink salt or Celtic sea salt | These alternatives contain trace minerals like magnesium and potassium that support electrolyte balance and reduce sodium intake impact |
| Pecorino Romano cheese | Nutritional yeast or grated Parmigiano-Reggiano | Nutritional yeast is vegan and adds B vitamins plus umami; Parmigiano-Reggiano is easier to digest for some people and slightly lower in saturated fat |
| Balsamic vinegar | Red wine vinegar or apple cider vinegar | Red wine vinegar offers similar acidity with polyphenols; apple cider vinegar aids digestion and has demonstrated blood sugar benefits |
| Fresh thyme and rosemary | Fresh oregano, marjoram, or basil | These Mediterranean herbs offer similar antioxidants and anti-inflammatory compounds with slightly different flavor profiles |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 142 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 2mg |
| Sodium | 380mg |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
