Wondering how to grill asparagus without cursing up a storm when your spears fall through the grill rack? It’s easy once you know this simple trick.
How to Grill Asparagus
- Quick Glance
- Quick Glance
- 10 M
- 20 M
- Serves 4 to 6
Special Equipment: About 12 skewers (metal or bamboo)
Preheat the grill and oil the grill rack. Bring a large pot or wide saucepan of salted water to a boil. Fill a large bowl halfway with salted ice water.
Holding an asparagus spear in your hands, with one end in each hand, bend the spear until it snaps near the stem end. Toss the stem end in the compost and set the spear aside. Repeat with the remaining asparagus.
Toss all the spears in the boiling water for 1 minute and then, using tongs, plunge them in the ice water for 30 seconds. Drain and dry the asparagus. Place the spears flat on a cutting board and line up the tips. Meanwhile, if using bamboo skewers, place them in the hot blanching water for a few minutes to help prevent them from burning on the grill.
About 1 inch (2 1/2 cm) from the bottom of a spear, push a skewer perpendicular through the center of its spear. Pass the skewer through 5 more spears. Repeat this step with another skewer, pushing it through the 6 spears about 1 inch below their tips. You will end up with a raft of 6 spears connected by skewers at the top and bottom. Repeat with the remaining asparagus.
Brush each asparagus raft with the olive oil and season with salt and pepper on both sides. Grill the asparagus rafts until they’re slightly charred, turning each raft once using tongs, 2 to 3 minutes on each side.
Serve with the lemon wedges on the side for squeezing. Originally published June 21, 2016.
Grilled Asparagus With Sorrel Cream Variation
Heat 1/2 cup (118 ml) heavy cream in a saucepan over medium-low heat. Add 2 cups fresh sorrel leaves (available only for a short time during spring), thinly sliced into ribbons, along with 1 tablespoon chopped fresh chives, 1/4 teaspoon salt, and a few turns of black pepper. Let the sorrel leaves wilt in the sauce for about 2 minutes. Spoon the sauce over the grilled asparagus.
Recipe Testers' Reviews
This was the fastest and easiest way I've ever grilled asparagus and it tasted delicious! No more fiddling around, trying to turn each piece on the grill tray and ending up with half of them burnt. This is definitely the way to go.
I used metal skewers and made 4 rafts of about 9 spears each. The blanch time of 1 minute was accurate and the grill time of 2 minutes per side resulted in slightly charred and cooked-but-still-firm asparagus. Just the way I like it!
This is a super-smart and super-easy way to grill asparagus. The preparation is simple and quick and the asparagus rafts are easy to handle on the grill.
My market was out of sorrel, but I read that spinach and lemon juice would be a reasonable substitute so I decided to experiment with that variation. I used 2 cups baby spinach leaves (3 ounces). I sliced the spinach leaves thinly and added about a tablespoon of lemon juice to the cream. The leaves took about 2 minutes to wilt in the cream. The sauce thickened very slightly and was a great addition to the grilled asparagus—there was a smoky flavor from the light char on the asparagus and a light citrusy flavor from the sauce. I don't think the spinach gave off as much acidity as the sorrel would have, but we think this sauce is a nice alternative to a Hollandaise as it's much lighter and with more subtle flavors.
I also want to give a tip about the skewers. While soaking them in the hot water just before assembling the rafts helps to prevent burning on the grill, I always soak my wood skewers soon after I purchase them, wrap them wet in plastic wrap and keep them in the freezer. Then I always have them on hand and ready for the grill.
I served the asparagus with grilled flank steak. It worked well because I already had the grill heated. The sauce also worked very nicely with the steak.