Skip to main content
Epicurious

Grilled Asparagus

By Elizabeth Karmel

4.7

(20)

Image may contain Plant Asparagus Food and Vegetable

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin' treat that you can't get enough of as an adult. Contrary to popular belief, look for the fatter stalks when buying asparagus—they are much better suited to grilling and actually have better flavor.

This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill.

Tip:

Look for fat, firm stalks with deep-green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.

See Related Recipes and Cooking Tips

  • How to Cook Asparagus

    Headed to the grill? The oven? The stovetop? Take our favorite methods for cooking asparagus with you.
Read More
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Meatball Tagine
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.