Grilled Asparagus

You may or may not have known this, but you should be throwing asparagus on the grill. It’s a seasonal easy go-to side dish for your holiday weekend: Here’s how to grill it three ways…

Grilled Asparagus with Charred Lemons and Toasted Pine Nuts

asparagus recipes


1 bunch Asparagus

1 tablespoon Garlic, grated

2 tablespoons Olive Oil

1 teaspoon Kosher Salt

1 lemon, cut in half

1/4 Pine nuts, toasted


Combine olive oil with grated garlic and salt in a large zip top bag. Add asparagus, let sit over night. Preheat a well oiled grilled to medium-high heat. Brush the lemon halves with olive oil. Place the lemon halves on the grill, cook 3 minutes. Grill asparagus for 3-5 minutes, turning half way through.  Squeeze the charred lemon juice over the asparagus. Top with toasted pine nuts.

Grilled Asparagus with Aged Balsamic and Parmesan

how to grill asparagus


1 bunch Asparagus

Olive Oil, for brushing

Salt, to taste

Pepper, to taste

1/4 cup Parmesan, shaved

2 tablespoons Aged Balsamic


Preheat grill to high heat. Brush asparagus with with olive oil, season with salt and pepper. Grill for 3-4 minutes, turning occasionally.  Place on a platter, drizzle with balsamic and shaved parmesan.  Season with sea salt if desired.

Marinated Asparagus with Prosciutto and Poached Egg

how to grill asparagus


1 bunch Asparagus

3 tablespoons Canola Oil

1 tablespoon, fresh Rosemary, chopped

2 teaspoons Worcestershire Sauce

2 teaspoons Soy Sauce

1 teaspoon Honey

1/4 cup Chopped Prosciutto, crisped or sautéed

4 Eggs


Combine olive oil, rosemary,Worcestershire sauce, soy sauce, and honey in a large zip top bag. Add asparagus and toss to coat.  Marinate overnight. Preheat grill to high heat.  Grill asparagus for 3-4 minutes, turning once. Bring a pot of water to a steady simmer.  Place a small amount of vinegar in the pot. Make a whirlpool in the water, adding the egg to the whirlpool. Turn the heat down, cook for 5 minutes. Remove with a slotted spoon, repeat with remaining eggs. Divide the asparagus evenly between 4 plates. Sprinkle each plate with crispy prosciutto and top with a poached egg.Garnish with pepper and fresh rosemary. 

Photographed by Alli Shepherd.