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Grilled Asparagus with Lemon





Yields
Serves 8 to 10



Total Time
30 mins

Crisp-tipped, juicy, and tender, these spears are great with lamb or fish. Opt for fat asparagus–the spears will be tender but not mushy when the tips are crisp. Lemon zest, versus juice, gives a lot of flavor without too much acidity or moisture.

Grilled Asparagus with Lemon




Photo by Iain Bagwell; written by Margo True
 4 pounds fat asparagus spears
  About 1 1/2 tbsp. extra-virgin olive oil
  About 3/4 tsp. kosher salt
  About 1/2 tsp. pepper
  Zest of about 1 1/2 medium lemons
  Couple of squeezes lemon juice (about 1 tsp.)
Step 1
1

Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.

Step 2
2

Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories38
% Daily Value *
Total Fat 2.2g3%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 116mg6%
Total Carbohydrate 4g2%

Dietary Fiber 2.1g8%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.