Lemon Parmesan Grilled Asparagus is the perfect quick and easy summer side dish! It’s fresh, flavorful, and topped with a mountain of parmesan. What’s not to love? You can pair grilled asparagus with just about every summer main dish, from burgers to grilled chicken to bbq!
Table of Contents
- This Is My Favorite Way to Grill Asparagus in the Summer
- Useful Kitchen Tools
- The 5 Key Ingredients
- How to Grill Asparagus Without Making It Mushy
- Jenny’s Tips for Grilling Asparagus Perfectly
- Have Leftovers? Here’s What Else You Can Make
- Main Dishes to Serve with Grilled Asparagus
- More Easy Vegetable Side Dishes
This Is My Favorite Way to Grill Asparagus in the Summer
I’m always looking for more veggie sides and grilling vegetables is one of my favorite favorite tricks for adding flavor. Grilling asparagus is the best way to prepare it, IMO!
The asparagus is tossed in a quick lemony marinade and after only a couple minutes on the grill the spears are charred to perfection without being mushy. Then you grate a TON of fresh parmesan on top, and you’ve got a delicious side dish that everyone will love.
I guarantee that this lemon parmesan grilled asparagus will stay on your recipe rotation all summer long!
Jenny’s Tip: You can make this recipe indoors with a quality grill pan, but outdoor grilling is the best in the summer! I just invested in this new grill and it’s the best thing I’ve done to up my outdoor cooking game.
Useful Kitchen Tools
The 5 Key Ingredients
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Asparagus. Look for asparagus that’s bright green and slightly larger than pencil thickness. Make sure your asparagus isn’t wilted or discolored.
- Lemon. You’ll need both lemon zest and lemon juice for the marinade/dressing.
- Garlic. Use fresh garlic here. Grating it releases flavor better than mincing it.
- Olive oil. You don’t have to use anything fancy here, just whatever olive oil you have on hand.
- Rosemary. I love the herby flavor that rosemary adds, but you could swap in a different herb like thyme or sage.
- Parmesan. Make sure to buy a wedge of parmesan and use a microplane or small grater to finely grate the cheese over the warm asparagus.
How to Grill Asparagus Without Making It Mushy
- Prep the asparagus. Always, always, always remove the woody ends from the asparagus (you can either snap off the ends or just cut them off with a sharp knife). I usually have to remove about 1.5-2 inches.
- Make the marinade. Whisk together the olive oil, lemon juice and zest, garlic, and rosemary and then toss about 2/3 of the mixture with the asparagus to coat evenly.
- Preheat the grill to 450ºF. To prevent the asparagus from sticking or burning, clean the grill grates and lightly grease with non-stick spray.
- Grill the asparagus for 5-7 minutes with the lid closed. Asparagus needs to be grilled perpendicular to the grill grates so it doesn’t fall through the cracks and burn.
- Dress and serve. Toss the lemon grilled asparagus with the remaining 1/3 of the marinade and then shred the parmesan right over top.
Jenny’s Tips for Grilling Asparagus Perfectly
Use the right size asparagus. While I love thin asparagus normally, they are not great for grilling as they cook too quickly before they get grill marks or absorb any of the grilled flavor. Make sure to select asparagus that’s slightly thicker than a pencil.
Make sure your grill is hot. We’re only cooking the asparagus briefly, so make sure your grill is adequately preheated so that you get nice grill marks on the asparagus.
Don’t grill the asparagus on foil. You might be tempted to for ease, but all you have to do is lay the asparagus perpendicular to the grates. The thicker asparagus means they won’t fall through and you’ll be able to get nice grill marks and flavor. Use tongs to roll the asparagus around as they cook.
Don’t overcook the asparagus. Nothing is worse than mushy, overcooked asparagus! Grilling the asparagus over high heat means that it will cook quickly, so don’t walk away while it’s cooking. Use visual cues — the asparagus should still be bright green and feel a little snappy and firm once you pull them off the grill.
Have Leftovers? Here’s What Else You Can Make
If you have leftover asparagus, store it in an airtight container in the fridge for up to 3 days.
I find that asparagus is best enjoyed chopped up and mixed into something else instead of being reheated on its own. Try incorporating any leftover asparagus into one of the following dishes:
- Scrambled eggs
- Grilled veggie pasta salad
- Cacio e pepe risotto
- Quiche Lorraine
- Feta and spinach orzo
- Stovetop mac and cheese (sounds weird, but trust me!)
Main Dishes to Serve with Grilled Asparagus
This is the perfect side for so many entrees! Here are some of my favorites to serve alongside lemony grilled asparagus:
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Vegetable Side Dishes
- Sweet and Savory Glazed Brussels Sprouts
- Roasted Carrots with Whipped Feta
- Garlicky Green Beans with Almond Gremolata
- Sumac Potato Wedges
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Grilled Lemon Parmesan Asparagus Recipe
Ingredients
- 1 lb fresh asparagus
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 garlic cloves, grated
- 1 tablespoon minced fresh rosemary leaves
- 2/3 cup freshly grated Parmesan cheese
- kosher salt and freshly ground black pepper
Instructions
- Prep the asparagus. Look for asparagus that's bright green and slightly larger than pencil thickness.Discard any discolored or wilted asparagus and rinse them under cold water. Pat them dry, then discard the woody ends by slicing or snapping them off. You'll want to cut off 1 1/2-2 inches off the bottom of the asparagus, on average. Place the asparagus in a shallow bowl or baking dish.
- Make the marinade/dressing. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, and rosemary together. Season with salt and pepper. Pour 2/3 of the marinade over the asparagus and toss well to coat. Let the asparagus marinate while you prep and preheat the grill.
- Prep and preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat your grill to medium-low heat. If you’re using charcoal, move all the hot coals to one side. Close the lid and wait at least 15 minutes, until the temperature reaches 450 F.
- Grill the asparagus. Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 5-7 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
- Dress and serve the asparagus. Transfer the asparagus back to the container they marinated in and toss with the remaining lemon dressing. Lay them on a serving tray and top with the parmesan cheese.
Nutrition
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