Description
How to make The Best Grilled Asparagus– one of the easiest, fastest and tastiest ways to cook asparagus in under 15 minutes! A delicious healthy vegan side dish, everyone will love.
Ingredients
Units
- 12-16 ounces asparagus (one extra-large bunch)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves (or 1 teaspoon granulated garlic), finely minced
- 1 lemon- zest and juice
- optional garnish: lemon wedges, torn herbs, Aleppo chili flakes
- 1/2 cup mayo (or vegan mayo)
- one tablespoon of preserved lemon, more to taste
- 1 garlic clove
- 1-2 tablespoons flat-leaf parsley (or basil, or dill)
- 1-2 teaspoons water
Instructions
- Preheat Grill to Medium-High heat
- Trim off the tough ends of the asparagus, removing any tough or fibrous ends. Place in a large baking dish or bowl.
- Add olive oil, salt, pepper, garlic and zest from one lemon. Give a really good toss, mixing and coating each spear well.
- Make the Preserved Lemon Aioli. Ether very finely chop the preserved lemon (including peel), garlic and herbs and stir with the mayo and water in a bowl, or place all in a food processor and pulse until smooth. Add a tiny bit of water to loosen, scrape down the sides as needed. Making a double batch is easier in the food processor. Leftovers will keep up to 4days.
- Once the grill is hot, place the asparagus on the grill across the grates, uncovered. Turn after 1-2 minutes, moving any thinner ones to a cooler spot. Grill 1-2 more minutes. Asparagus will begin to turn bright green- and at this point, test one for doneness.
- I prefer them tender-crisp, with a tiny bit of snap, and a little char. Place them back in the baking dish, squeeze with lemon and juice and give another toss.
- Serve immediately. If serving with the Preserved Lemon Aioli, spread the aioli down on a platter or large plate and pile the asparagus over the top (tips pointing in the same direction). Garnish with a few flat-leaf parsley leaves and Aleppo chili flakes if you like.
- Dive in!
Notes
Feel free to keep marinated asparagus in the fridge up to 4 days before grilling, and grilled asparagus will keep 3-4 days after grilling.
Use Grilled Asparagus as a side dish, or as an addition to pasta or pasta salads, buddha bowls, salads, etc.
Nutrition
- Serving Size: Without the Aioli
- Calories: 57
- Sugar: 2.3 g
- Sodium: 293.4 mg
- Fat: 3.7 g
- Saturated Fat: 0.6 g
- Carbohydrates: 5.6 g
- Fiber: 2.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg