vegetables
Lemon Pepper Asparagus Grilled
Tender asparagus spears are tossed with olive oil, lemon-pepper seasoning, fresh lemon juice, minced garlic, and a touch of salt, then grilled until just crisp-tender. As the asparagus cooks in a grill basket, the halved lemon is set on top so the heat releases even more fragrant juice, lightly steaming and flavoring the spears. Simple, bright, and smoky, this dish is a perfect spring or summer side for grilled chicken, fish, pork, or steak.
Ingredients
Grilled Asparagus
- 1 1/2 pounds fresh asparagus spears
- 2 tablespoons olive oil
- 1/2 teaspoon lemon-pepper seasoning
- Juice from 1 lemon
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 lemon half or wedges (from the juiced lemon, for grilling)
- Aluminum foil tent, optional (for steaming on the grill)
Instructions
- Prep the asparagus Rinse 1 1/2 pounds fresh asparagus spears under cool water, snap or trim off the woody ends, and pat the asparagus dry so the 2 tablespoons olive oil and seasonings will adhere well.
- Mix the lemon-garlic seasoning In a large shallow dish or pan, whisk together 2 tablespoons olive oil, 1/2 teaspoon lemon-pepper seasoning, the juice from 1 lemon, 1 minced garlic clove, and 1/4 teaspoon salt until the lemon juice, oil, and seasonings are evenly combined.
- Coat the asparagus Add the trimmed 1 1/2 pounds asparagus spears to the lemon-garlic mixture in the shallow dish and turn the asparagus several times so all spears are coated evenly with the 2 tablespoons olive oil, 1/2 teaspoon lemon-pepper seasoning, lemon juice, 1 minced garlic clove, and 1/4 teaspoon salt.
- Preheat the grill and load the basket Heat a gas or charcoal grill to medium heat. Place the seasoned asparagus spears into a grill basket in a single layer, pouring any remaining lemon-garlic mixture from the dish over the asparagus, and set aside while the grill reaches temperature.
- Grill the asparagus with the lemon When the grill is hot, place the grill basket over medium heat—on a gas grill or 4–6 inches above medium coals on a charcoal grill. Set the used lemon half or wedges from the juiced lemon directly on top of the asparagus to release more juice as it heats. Grill the asparagus for 6 to 9 minutes, turning the spears occasionally with tongs so the 1 1/2 pounds asparagus cook evenly and the 2 tablespoons olive oil and lemon-garlic seasoning lightly char without burning.
- Optional foil tent for steaming If you prefer softer asparagus, loosely tent a sheet of aluminum foil over the grill basket during the last few minutes of grilling so the steam from the lemon juice and 2 tablespoons olive oil helps finish cooking the 1 1/2 pounds asparagus spears until they are tender but still bright green.
- Serve the grilled asparagus Transfer the grilled asparagus spears from the grill basket to a serving platter, spooning over any remaining lemon-garlic juices from the basket and squeezing the grilled lemon half over the 1 1/2 pounds asparagus. Taste and sprinkle with a pinch more 1/4 teaspoon salt or 1/2 teaspoon lemon-pepper seasoning if desired, then serve hot.
Notes
- Using a grill basket keeps the slender asparagus spears from falling through the grates and makes turning them much easier.
- Grilling the lemon half directly on the grill releases extra juice and adds a subtle smoky flavor to the asparagus.
- Adjust the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt to taste—add more at the end if you prefer a bolder flavor.
- Thinner asparagus spears will cook more quickly; start checking for doneness at about 6 minutes.