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Grilled Asparagus

Grilled Asparagus

This Grilled Asparagus is juicy, smoky, and bursting with zesty flavor — the easiest side dish that somehow feels five-star. With just a handful of ingredients and a hot grill, you’ve got a little green goddess moment on your plate. Effortless, healthy, and absolutely crave-worthy.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 3 servings
Calories 80 kcal

Equipment

  • Outdoor grill or stovetop grill pan
  • Mixing bowl
  • Tongs or spatula
  • Knife & cutting board
  • Citrus squeezer or your strong hands!
  • Paper towels

Ingredients
  

  • 1 bunch of fresh asparagus – go for thick stalks if you want that juicy snap
  • 2 tablespoons olive oil – don’t be shy coat them well
  • 1 teaspoon garlic powder – adds that subtle kick without overpowering
  • 1/2 teaspoon salt – I like sea salt for that flakey crunch
  • 1/4 teaspoon black pepper – fresh cracked because we’re classy
  • Juice of half a lime – non-negotiable. It brings it all to life
  • Optional: red pepper flakes or a dash of smoked paprika – if you’re feelin’ spicy honey

Instructions
 

Trim Like a Pro (but make it cute)

  • Snap those ends off, babe. They’re tough and nobody wants a chewy bottom. Rinse the asparagus and pat them dry like they’re royalty—because soggy asparagus is not the vibe.

Dress ‘Em Up

  • Toss your asparagus with olive oil, garlic powder, salt, pepper, and any spice you love. I do this in a big bowl with my hands because it makes me feel like a chef on a cooking show. (Plus, it gets the job done faster.)

Grill Like You Mean It

  • Preheat your grill (or grill pan) to medium-high. Lay the asparagus in a single layer and let them sizzle for 5–7 minutes, turning halfway. You want those cute grill marks and a little char—but don’t walk away, or they’ll burn. Been there. Ate them anyway.

Finish with Zing

  • Once off the grill, squeeze fresh lime juice all over. It’s the sparkle. It’s the zing. It’s the moment. Taste one. Now try not to eat the whole plate standing up by the stove. (You will fail, and it’s OK.)

Notes

  • No grill? Use a cast iron skillet or roast at 425°F in the oven.
  • Make it fancy: Add a sprinkle of parmesan, feta, or crumbled goat cheese.
  • Use the ends wisely: Save those trimmed ends for broth or compost (kitchen goddess moment!).
  • Zest alert: Lime juice is  but try lemon-honey combo for a sweet twist.
  • Serving magic: Lay them across a plate like art, top with chili flakes or za’atar, and voilà.
Keyword grilled asparagus recipe