Ingredients
- Fresh Asparagus: One pound, look for firm, bright green spears with tightly closed tips.
- Olive Oil: Two tablespoons, extra virgin olive oil is recommended for its flavor and health benefits.
- Lemon: One medium-sized lemon, for both zest and juice. Choose a lemon that feels heavy for its size, indicating it is juicy.
- Salt: To taste, kosher salt or sea salt enhances the flavors of the asparagus and lemon.
- Black Pepper: Freshly ground, to taste, adds a subtle spice and depth of flavor.
Instructions
- Prepare the Asparagus: Begin by washing the asparagus thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels. This step is crucial because excess water can hinder the grilling process and lead to steaming instead of charring. Next, trim the woody ends of the asparagus spears. To do this easily, hold a spear near the base and bend it gently – it will naturally snap at the point where the tender part begins and the woody end starts. Alternatively, you can line up the asparagus spears and cut off about an inch or two from the bottom ends. Discard the woody ends.
- Zest and Juice the Lemon: Using a microplane or a fine grater, zest the lemon. Make sure to only grate the yellow part of the peel, avoiding the white pith underneath, as it can be bitter. You’ll need about one teaspoon of lemon zest for this recipe. Set the zest aside. Then, cut the lemon in half and juice it using a citrus juicer or by hand. You’ll need about one tablespoon of fresh lemon juice. Set the juice aside as well. The lemon zest brings a bright, aromatic citrus oil to the dish, while the juice adds a tangy acidity that balances the richness of the olive oil and the slight bitterness of the grilled asparagus.
- Season the Asparagus: In a medium-sized bowl, place the trimmed asparagus spears. Drizzle them with two tablespoons of olive oil. Using your hands or tongs, toss the asparagus to ensure they are evenly coated with the oil. This is important because the olive oil not only adds flavor but also prevents the asparagus from sticking to the grill grates and helps them to char beautifully. After the asparagus is coated in oil, season generously with salt and freshly ground black pepper. Again, toss to distribute the seasoning evenly. Don’t be shy with the seasoning – it’s crucial for bringing out the best flavors in the asparagus.
- Preheat the Grill: Preheat your grill to medium-high heat. For a gas grill, this usually means setting the burners to medium-high and allowing it to preheat for about 5-10 minutes until the grates are hot. For a charcoal grill, light the charcoal and wait until it’s covered in a white-gray ash and the grill is hot. A hot grill is essential for achieving those beautiful grill marks and the slightly smoky, tender-crisp texture that makes grilled asparagus so delicious. If you don’t have a grill, you can also use a grill pan on your stovetop, or even roast the asparagus in the oven at 400°F (200°C) for about 10-15 minutes, though the flavor will be slightly different without the smoky char.
- Grill the Asparagus: Once the grill is hot, carefully place the asparagus spears directly onto the grill grates in a single layer. Make sure they are not overcrowded, as overcrowding can lead to steaming instead of grilling. If necessary, grill in batches. Grill the asparagus for about 5-7 minutes, turning them occasionally using tongs, until they are tender-crisp and have grill marks on all sides. The exact grilling time will depend on the thickness of your asparagus and the heat of your grill, so keep a close eye on them. You want them to be cooked through but still have a bit of bite – they should not be mushy. The goal is to achieve a balance between tender interiors and slightly charred exteriors.
- Add Lemon Zest and Juice: Remove the grilled asparagus from the grill and transfer them to a serving platter or a clean bowl. Immediately sprinkle the reserved lemon zest evenly over the hot asparagus. The heat from the asparagus will help to release the aromatic oils from the zest, enhancing the lemon flavor. Then, drizzle the fresh lemon juice over the asparagus. Toss gently to ensure the zest and juice are distributed. The combination of the warm, grilled asparagus, bright lemon zest, and tangy lemon juice is what makes this dish so refreshing and flavorful.
- Serve Immediately: Grilled asparagus with lemon zest is best served immediately while it’s still warm and the asparagus is tender-crisp. This dish is perfect as a side dish for grilled meats, fish, chicken, or vegetarian mains. It also works beautifully as part of a larger salad or as an appetizer. Garnish with extra lemon wedges if desired, and perhaps a sprinkle of flaky sea salt or red pepper flakes for an extra touch of flavor and visual appeal. Enjoy the delightful combination of smoky, lemony, and fresh flavors!
Nutrition
- Serving Size: one normal portion
- Calories: 80
- Fat: 7g
- Saturated Fat: 1g