Side Dish: United States – Grilled Asparagus

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 15 min

Ingredients

- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp (5 ml) lemon zest (from about 1 lemon)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter, softened (optional)
- 1 tbsp (15 ml) finely chopped fresh parsley
- 2 tbsp (10 g) grated Parmesan cheese (optional)

Instructions

1. Preheat the grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.
2. Snap or trim the woody ends from the asparagus so stalks are even; pat dry with a towel.
3. In a shallow bowl or on a rimmed tray, toss the asparagus with olive oil, lemon zest, and a generous pinch of kosher salt and freshly ground black pepper so each stalk is evenly coated.
4. Place the asparagus perpendicular to the grill grates (or use a grill basket) in a single layer. Grill 2–4 minutes without moving to develop char, then rotate or flip and grill another 1–3 minutes until bright green with light char and crisp-tender. Thicker stalks may need the longer time.
5. Remove asparagus from the grill and immediately drizzle with lemon juice. If using, dot with the softened butter so it melts over the warm stalks, or sprinkle with grated Parmesan.
6. Scatter the chopped parsley over the asparagus, adjust seasoning with more salt or pepper if needed, and serve hot alongside the filet mignon.