Quick and easy grilled asparagus coated in olive oil and lemon juice. Perfectly textured and deliciously smoky!
No BBQ dinner is complete without a reliable side dish, and few are as quick and easy as these lemon and Parmesan asparagus spears. Needing only a few minutes on the grill, it’s a great last-minute dish to have in your repertoire when you’re short on time and need a simple vegetable dish.
For our grilled asparagus, we’ll toss the spears in a simple seasoning mix of olive oil, salt, black pepper, and lemon juice. We then sear them on the grill before topping with grated Parmesan and minced garlic and serving fresh. Easy.
This is one of our favorite grilled side dishes, and it’s easy to see why! Ready? Let’s get into it.
How to Grill Asparagus
- Preheat: Fire up your grill to medium-high heat, about 350-400°F (175-205°C)
- Trim: Remove the woody ends of each asparagus spear by chopping off the bottom third of each one, leaving you with only the tender top part
- Season: In a small bowl, combine the juice of a lemon, olive oil, salt, and black pepper. To ensure even coverage, put the asparagus spears in a ziplock bag and then pour the seasoning mix over them. Use your hands to help cover the asparagus evenly.
- Grill: Once the grill’s fully warmed up, arrange the asparagus on the grill perpendicular to the direction of the grates to ensure the spears don’t fall through. Cook the asparagus for about 3-5 minutes on each side until vibrant green and tender.
- Serve: Remove the asparagus from the grill and top with grated Parmesan cheese and a squeeze more lemon. Serve immediately!
Storing & Reheating Grilled Asparagus
This recipe for grilled asparagus makes 4 servings, though you could easily double or triple this recipe to feed more hungry guests with little to no added prep time!
As for leftovers, any leftover grilled asparagus can be stored in an airtight container and kept in the fridge for up to 3 to 4 days. Alternatively, if you want the asparagus to last longer, you can freeze it for up to 3 months. Make sure the asparagus has fully cooled before freezing it.
To reheat grilled asparagus, the oven is your best bet. Preheat the oven to 400°F and place your leftover grilled asparagus on a baking sheet. Then, bake for 8-10 minutes or until the asparagus is fully warmed.
If reheating from frozen, there is no reason to thaw your asparagus before reheating. Simply toss it in the oven after coating it with an additional tablespoon of oil.
- No grill? No problem! The grill can be swapped for an oven preheated to 375°F for about 15-20 minutes.
- Leftover asparagus can be used in many different ways, either on salads, sandwiches, or even atop a pizza!
- Use an infused salt such as garlic salt or chili sea salt for added flavor, though season lightly at first. It’s always easier to add more seasoning than to take it away.
- If using table salt, use slightly less than this recipe calls for, as kosher salt is less potent than regular table salt.
- 1 lb asparagus
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lemon juice of
- ¼ cup Parmesan cheese grated
- ½ lemon juice of
- Heat your grill to medium-high heat, about 350-400°F (175-205°C)
- Cut the bottom ⅓ off of the asparagus, or snap the asparagus, discarding the bottom of the stems
- In a small bowl, combine the olive oil, juice of lemon, salt, and black pepper
- Place asparagus in a ziplock bag and coat with the olive oil and lemon juice mix. Toss to fully coat the asparagus.
- Once your grill has warmed up, place the asparagus on the grill perpendicular to the grates. Grill for 3-5 minutes per side, until the asparagus turns a vibrant green color and is tender.
- Serve right away with a garnish of grated Parmesan cheese and a squeeze of lemon