Simple Griddled Asparagus with Zingy Lemon
Sometimes simple is best. This recipe for griddled asparagus has only three ingredients and it’s absolutely delicious. Salt is an optional fourth. It’s also very quick to make and serves as an elegant spring side dish, starter or supper.
I’m absolutely in love with this way of cooking asparagus. Griddling concentrates the flavour wonderfully and the finished asparagus has a lovely texture. It’s cooked but still has a bit of bite to it. Mushy asparagus is not my favourite.
This is a quick recipe to make as well as a simple one. Your griddled asparagus can be on the table in ten minutes if you’re a fast worker and have a large enough griddle pan. The only fiddly bit to this recipe is coating the asparagus spears with olive oil. I find the best method is to lay the spears in a shallow bowl then drizzle over a little of the oil. Shake the bowl from side to side a couple of times and the spears are miraculously covered.
Warm your griddle pan up whilst you prepare the asparagus. You only need to cook the spears for 3-4 minutes on each side. Cooking time will depend on how hot your griddle is, how thick your asparagus spears are and how soft you like them. Once they’re cooked, remove to a serving plate and squeeze over the lemon. I also scattered over a few flakes of sea salt, but this is optional.
No Griddle? No Problem
This recipe for griddled asparagus is extremely versatile. That’s the beauty of simple recipes. If you don’t have a griddle, you can grill, barbecue, fry or roast your asparagus instead. Roast for ten minutes at 220°C, gas mark 7. Turn the spears half way through cooking.
Tips for Griddled Asparagus
It’s best to use slim asparagus spears for this recipe, but you can always halve thicker spears if that’s what you have. Just cut them in two lengthways before griddling.
To prepare asparagus, snap off the woody ends rather than cut them. If this doesn’t happen easily, it’s most likely a sign that your spears are past their best. Make asparagus soup instead.
Don’t throw the woody ends away. You can make a light stock with them. Just place in a covered pan with a pinch of salt and some water. Simmer for 30 minutes. Use in soups, stews or sauces.
You can either serve your griddled asparagus hot or at room temperature. It’s delicious either way.
Asparagus and eggs are a perfect match. The griddled asparagus makes an excellent accompaniment to an omelette for a light lunch or supper. Or try it with a poached egg on toast.
Jazz It Up
As delicious as this simple griddled asparagus is, it can easily be jazzed up to suit any occasion. Here are a few ideas:
- Coat in chilli or garlic oil before griddling.
- Grind some pepper over the top.
- Add a few drops of extra virgin olive oil after cooking.
- Swap the lemon juice for balsamic vinegar.
- Scatter a little shaved vegetarian hard cheese over the top once cooked.
Other Asparagus Recipes You Might Like
- Air fryer asparagus via Recipes From A Pantry
- Asparagus picnic tarts via Tin and Thyme
- Asparagus with spiced tomato & crumbled paneer via Lisa’s Kitchen
- Cornish asparagus risotto with peas & pesto via Tin and Thyme
- Asparagus pasta with avocado pesto (vegan) via The Vegan Larder
- Cream of asparagus & celery soup via Fab Food 4 All
- Asparagus, pea & mint ricotta tart via The Baking Explorer
- Crispy baked asparagus fries (vegan) via Karissa’s Vegan Kitchen
- Asparagus soup with pistachio cream (vegan) via Rhubarbarians
- Pan fried gnocchi with Scottish asparagus and wild garlic pesto via Foodie Quine
- Asparagus, lemon & spinach orzo risotto via Crunch & Cream
- Quinoa, watercress, walnut & blue cheese salad with roasted asparagus via Tin and Thyme
- Asparagus salad with chickpeas & artichokes via Easy Peasy Lemon Squeezy
- Roasted asparagus & mushrooms via Know Your Produce
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Griddled Asparagus – The Recipe
- 200 g (about 20) slim asparagus spears (or fat ones halved lengthways)
- 1 tsp olive oil
- ½ lemon – juice only
- pinch of sea salt flakes (optional)
- Snap off the woody ends of your asparagus spears and keep them to make stock. Coat the spears lightly in olive oil.
- Place on the hot griddle and leave to cook for three to four minutes. Use tongs to turn and cook for another three to four minutes. The spears should be lightly charred and tender, but not overly soft.
- Remove to a serving plate, squeeze the lemon juice over the top and scatter with salt flakes, if using.
I’m sharing my griddled asparagus recipe with Recipes Made Easy for #CookBlogShare.