Have you ever made grilled asparagus this spring? I’ve done it left and right lately and served it several times a week as a side dish. After a winter full of root vegetables and sweet potatoes, I can’t get enough of the juicy, tender spears coming out of the oven slightly crispy and golden.

One of the best things about this grilled asparagus recipe, and one of the reasons I do it so often, is that it’s that simple. Asparagus is a breeze and cooked in less than 15 Minutes. If you want to keep things really simple, season it with lemon juice and call it A day. But if you’re in the mood for something more chic, you can dress it up more with a punchy Sauce or spicy toppings. Some of my favorite suggestions for grilled asparagus can be found in the following post.

Grilled Asparagus Recipe Ingredients

You only need 5 ingredients to make perfect grilled asparagus:

  • Asparagus, of course! I like to fry medium to thick spears. Because they are not too thin, they do not become thin when cooking.
  • Extra virgin olive oil, sea salt and fresh black pepper-roasting Essentials! They make asparagus spicy and satisfying.
    Fresh lemon juice – I squeeze it over the grilled asparagus right after it comes out of the oven and give the
  • vegetables a delicious glossy finish.
  • That’s it! Other fixings, like fresh herbs and dill sauce you see in the picture, are optional. They are a quick way to turn grilled asparagus into a compound side dish, but if you are pressed for time or in the mood for something simple, feel free to skip them. Grilled asparagus is very tasty in itself!

How to roast asparagus

My method of frying asparagus is super simple! Here’s how to do it:

First cut the asparagus. Have you ever eaten a piece of asparagus and you are mâcher…et mâcher…et the chewing found? Chances are, you have a bite of the hard, woody end of a spear. These thick ends are too fibrous to eat, so you should always cut them before cooking. Cut them with a knife or grab them with your hands. To do this, hold a spear at its thick end and gently bend it until it breaks. Repeat with the remaining spears, and you will be ready to cook!

Then season it. Transfer the asparagus to a baking sheet covered with parchment. Drizzle with olive oil and sprinkle generously with salt and pepper. Mix to coat, and arrange the asparagus in a single layer.

Bake! Place the baking sheet in a preheated 425° oven and bake for 12 minutes or until the spears are slightly crispy and tender. Squeeze roasted asparagus with fresh lemon juice and serve.

Grilled Asparagus Serving Suggestions

Seasoned with salt, pepper and fresh lemon juice, grilled asparagus is delicious in itself (I always eat one or two spears straight from the pan!). But if desired, you can spice it up further with fresh side dishes, cheese or a tasty Sauce. Here are some of my favorite trim combinations:

  • All Spring (Photo above). Drizzle cooked asparagus with dill sauce and garnish with sliced radish and fresh mint.
    Cheese, please! Stir the vegetables into freshly grated parmesan as soon as they come out of the oven and top with pine nuts.
  • Super Sesame. Skip the lemon juice and drizzle the cooked asparagus with my sesame and ginger dressing. Sprinkle with toasted sesame seeds before eating.
  • Serve oven-roasted asparagus with any protein you like, or pair it with a spring appetizer like my Pesto pasta, creamy mushroom polenta or vegetarian Frittata.

If you have leftover baked asparagus, throw it in my healthy breakfast pan the next morning or add it to these sesame soba noodles for lunch the next day.