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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. 

The Best Grilled Asparagus

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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.


Units Scale
  • 1216 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

Preserved Lemon Aioli

  • 1/2 cup mayo (or vegan mayo)
  • one tablespoon of preserved lemon, more to taste
  • 1 garlic clove
  • 12 tablespoons flat-leaf parsley (or basil, or dill)
  • 12 teaspoons water


  1. Preheat Grill to Medium-High heat
  2. Trim off the tough ends of the asparagus, removing any tough or fibrous ends. Place in a large baking dish or bowl.
  3. Add olive oil, salt, pepper, garlic and zest from one lemon. Give a really good toss, mixing and coating each spear well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Dive in!


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.


  • 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