Simple Grilled Asparagus Recipe (2024)

FAQs

Should I pre cook asparagus before grilling? ›

Blanching enhances the vibrant green color of asparagus, and partially cooks it so that it has to spend less time on the grill. Not blanching the asparagus before grilling could result in dry, unevenly cooked asparagus that's overcooked on the outside but undercooked in the center.

Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy.

If your asparagus is soggy after grilling, it means you overcooked it. Only leave asparagus on the grill for a few minutes. When done, it should have a slight char, a bright green color, and be tender when pierced with a fork.

I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them. Do not soak them for thirty minutes, you are not trying to get them soggy.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

Asparagus develops a rich flavor when roasted, making this one of the most popular ways to eat the vegetable. Wash and trim spears, lightly peel the base of tougher stalks, and pat dry. Place on a baking sheet and mist or drizzle with olive oil, rolling each spear to coat.

Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling. You can even eat asparagus raw: shave it into ribbons with a vegetable peeler and toss into dishes like Shaved Asparagus Salad with Lemon and Parmesan or Asparagus Fettuccine Carbonara.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

For asparagus, a standard serving size is six medium spears, a 1/2 cup of pieces, or just over three ounces cooked. For only 20 calories, you get a lot of nutrients!

There is no right or wrong way to cook asparagus, lean into what's more convenient for you and what you're craving. Before cooking asparagus, trim or snap off the woody ends, which can have an unpleasant, fibrous texture. Freshly cooked asparagus always welcomes a drizzle of olive oil, lemon wedges, or a bit of butter.

Why is my asparagus tough after cooking? ›

Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin.

Blanching helps to slow the loss of nutrients. Longer-cooking vegetables can be blanched before grilling, especially when used on kabobs with quicker-cooking produce and meat.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

Does asparagus get softer the longer you cook it? Yes, it does. But you don't want to cook it too long or it will be soggy. That's fine when using in a soup, but not so much as a roasted side.

Snapping may be the most popular method of asparagus prep—but it's surprisingly wasteful. When preparing asparagus, many recipes instruct the cook to snap the tough bottoms of the spears off.