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.
Griddled Asparagus
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 like to scatter them with 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. It’s the simplicity of only three ingredients that counts
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 or even scrambled eggs.
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
- Asparagus picnic tarts
- Cornish asparagus risotto with peas & pesto
- Frittata with asparagus, peas and mint
- Quinoa, watercress, walnut & blue cheese salad with roasted asparagus
- Spring vegetable medley
- Vegetarian spring quiche
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for griddled asparagus or a variation, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips?Please share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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If you’re after more vegetable side dishes you’ll find a few in my sides category.
Choclette x
Griddled Asparagus. PIN IT.
Griddled Asparagus
Ingredients
- 200 g asparagus spears about 20 slim ones or fat ones halved lengthways
- 1 tsp extra virgin olive oil
- ½ lemon juice only
- 1 pinch sea salt flakes (optional)
Instructions
- Snap off the woody ends of your asparagus spears and keep them to make stock. Coat the spears lightly in olive oil.200 g asparagus spears, 1 tsp extra virgin 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.½ lemon, 1 pinch sea salt flakes
Notes
Nutrition Estimate
Sharing
I’m sharing my griddled asparagus recipe with Recipes Made Easy for #CookBlogShare.
I love asparagus and must have them whenever they are in season. I totally agree that simple treatment like this is the best way to appreciate them. 🙂
Thanks Anita. Sadly asparagus season is coming to an end in the UK. We only have another couple of weeks or so to make the most of them.
Totally agree that simple is best when it comes to asparagus and I LOVE griddled asparagus. I think it brings out a really lovely nutty flavour that you just don’t get if you boil or steam. Eb x
You’re absolutely right, this method does bring a certain nuttiness. It’s my favourite way to cook fresh asparagus.
I bloody love asparagus and really appreciate when it’s cooked well but will admit more often than not I just steam it, forget about it and it’s overdone! Great recipe which reminds me the method can be simple and I can have great tasting asparagus. Thank you
Yes, I’ve been known to overcook it too when steaming, although that’s a lovely way to have it too. Give it a go and let me know what you think.
Simple is so often best for really good quality asparagus, to let the flavour shine through.
Absolutely and it’s hard to beat British asparagus at this time of year.
This looks simply delicious! Would be a fab side dish
I love how simple this dish is to make and really, asparagus doesn’t need much in the way of faffing about, it’s delicious enough on its own.
I love asparagus. I’m so boring with it though, I really need to do more. This looks yummy, and easy! #CookBlogShare
But as in this recipe, sometimes boring is the best of all 😀
I love English Asparagus and serving simply like this is by far one of the best ways to eat it. Thank you for linking to #CookBlogShare
Thanks Jacqui. I’m not going to say no to asparagus in pretty much any shape or form. I love the stuff, but I really do think simple is often the best.
I’ve roasted and BBQ’d but don’t think I’ve ever griddled my asparagus so will have to try this!
Roasting is good, but can be expensive unless you’ve got the oven on for other things.
Simple, fresh and so GOOD!
Yes it really is and now when asparagus is at its best is the time to eat it just like this.