It takes just 10 minutes to get tender grilled asparagus with a salty crispy-crunchy edge. Enjoy this simple tasty side dish served with any grilled meat, on the side of your breakfast omelette, or toss some into your salad!
Trim the bottom 2 to 3 inches of the asparagus by snapping the ends off or cutting them with a knife.
Place the asparagus in a bowl. Add the olive oil, salt and pepper. Toss until combined.
Transfer on the grill grates using tongs. Make sure they are in an even layer horizontally on the grill grates. Close the grill lid and cook for 4 minutes. Flip and cook an additional 3 to 5 minutes, or until they have grill marks and are slightly crisp.
Transfer to a serving platter. Add a squeeze of lemon juice and add freshly grated parmesan cheese if desired. Salt and pepper to taste. Serve while warm.
Notes
Blanching: If you'd like to blanch the asparagus bring a large pot of salted water to a boil and cook the asparagus for about 3 minutes. This process helps precook them so you don't burn them on the grill and makes them a bright green color. Storage: Store leftovers in a covered container for up to 3 days. Reheating: You can reheat in the microwave, however these taste best reheated on the grill, in an airfryer or the oven. Simply cook at 300°F for 3-5 minutes or until warm.