Roasted or Grilled Asparagus


Makes: 4 servings

Time: 30 minutes

Asparagus are terrific when blasted with high heat; if you haven’t had them browned, you’re in for a new treat. If you have a grill going, you should really try grilling them; thick spears, especially, are wonderful this way (thin ones are good too, but you have to be especially careful not to let them fall through the grill grates). If the grill is not on, roast them. They’re amazing this way, especially with butter. Recipe from How to Cook Everything Vegetarian.

1 1/2 to 2 pounds asparagus, trimmed and peeled 1 to 2 tablespoons extra virgin olive oil or butter (melted if you’re grilling)


Lemon wedges for serving

1. Preheat the oven to 450°F or heat a charcoal or gas grill to medium-high heat. If you’re roasting, put the asparagus in a roasting pan, drizzle with a tablespoon or two of oil or dot with butter, and sprinkle with salt. If you’re grilling, brush the asparagus with oil or butter and sprinkle with salt. Put the asparagus in the oven or on the grill (you might want to skewer thin asparagus in little bunches to make turning easier and keep them from falling through the grates or just be sure to lay them crosswise).

2. Roast or grill, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Serve immediately, with lemon.

5 Classic Ways to Serve Cooked Asparagus

Cooked asparagus can be served immediately in any of these ways, Many of these are good in combination, as you’ll quickly discover.

1. Drizzle with extra virgin olive oil or melted butter

2. Squeeze lemon or lime juice over it or drizzle with vinegar.

3. Douse with any vinaigrette.

4. Top with mayonnaise or hollandaise sauce, both classics.

5. Top with minced or finely crumbled hard-cooked eggs.


Posted in Produce, Recipes


  1. Jim Dixon said...

    Every spring I give this advice to my olive oil customers: Don’t follow the instructions in every single recipe for grilled asparagus that call for tossing it in olive oil before grilling. The oil just drips onto the coals, flaring and giving the asparagus the nasty flavor of burnt oil. You get much better results grilling the asparagus without any fat. And the extra virgin olive oil tastes much better drizzled over the grilled

  2. Liv Lacey said...

    Not vegetarian option but did enjoy a steamed asparagus with fillet Bearnaise at Wellington restaurant Boulcott Street Bistro last week –

Leave a Reply

Your email address will not be published. Required fields are marked *