Simple Grilled Asparagus Recipe (2024)

Recipes
Recipes By Course
Sides
Vegetable Sides

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

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated March 09, 2023

WRITE A REVIEW

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 asThe Dudewell knows, there are some things that are simply better done manually.Crushing those eggs for egg saladcomes 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 tastesbetterwhen you eat it with your fingers.

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

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 myfoolproof two-minute methodis the easiest way I know to make it. But garlicky aioli is also a great base for all kinds of fun flavors.

Aioli Variations

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

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.

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.

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.

May 2011

Recipe Details