Easy and Delicious Grilled Asparagus : An In-Season Nutrition Super-Food

It doesn’t get easier than this simple, delicious sidedish!  I love spring and summer for all the fresh, whole food options we have at affordable prices.  If you have a garden — even better.  It will take two to three years for my asparagus bed to be fully established, so in the meantime, I’m enjoying being able to pick asparagus up at the store for it’s “in-season” price.

grill pan

Butter sizzling away on the grill pan, waiting for that yummy fresh asparagus! I love having my NuWave PIC on the counter, right next to my range. With only one large burner on my stovetop, I still have a fabulous “big burner” to rely on when getting my meals on the table.

Believe it or not, as a kid I HATED asparagus.  I have only gotten brave enough to try it, again, in the last year or so and have completely fallen in love.  As it turns out, my girls aren’t big asparagus eaters, but my son and husband would each polish off an entire plateful on their own.  Asparagus is a good source of Vitamin A, Vitamin C, Calcium and Iron.  It’s a phenomenal source of folic acid, glutathione, B-complex Vitamins and so many more minerals and anti-oxidants.  It’s a nutrition powerhouse, raw or cooked and a super-food that would be good to incorporate into your diet.  It’s usually in season in early spring, so April and May will typically be the times you will find the best prices on asparagus.

You can use asparagus in salads, casseroles, frittatas and many other dishes.  We like it raw, too, but typically I will give it a light drizzle of olive oil, a little salt and fresh, ground black pepper and stick it under the broiler until it is bright green and heated through.  That usually takes less than 5 minutes, so just keep an eye on it.  There’s nothing worse than mushy vegetables.  You want it hot, but to still have some *snap* to it, when you take a bite.  Yum!


Cooking time is fast for tender-crisp asparagus and the flavor is out of this world! The quick, high heat will concentrate the natural sugars and make for a delicately sweet, yet savory taste explosion. Totally DELISH!  (See the steam.  My burner is set to SEAR.  Quick and hot is the secret!)  Look at those beautiful grill marks forming and the green color will brighten as the asparagus cooks, too.

To mix things up, over the weekend, I stuck a grill pan on my beautiful, extra “big-burner”, my Portable Induction Cooktop, and melted about a Tablespoon of butter across the surface.  I had the heat turned up to the highest setting, which is SEAR on my burner.  The second that the butter was melted and sizzling hot, I tossed on my fresh asparagus and let it cook about 60 seconds.  Then I used tongs to begin turning the spears and in about three minutes, the asparagus was completely done.  (I haven’t tried it, yet, but I’m guessing asparagus would be amazing cooked on your outdoor grill, too.)   A sprinkle of fresh pepper and a little salt and it was spring veggie heaven at our house, Grilled Asparagus!

plate of asparagus

Be still my veggie-lovin’ heart! It’s SOOOO good!

If you’ve never tried asparagus, I hope you’ll test it out and if you love it as much as I do, I’d love to hear your favorite way to eat it or have you share a recipe that makes your asparagus taste buds sing!

Nutrition Fact Sources:

  1. California Asparagus Association
  2. Nutrition and You



    • says

      It’s been a delicious RE-discovery for me, Melissa! I’m excited about what a good value it is, right now, and the nutritional value is through the roof. It doesn’t get much better than tasty, affordable AND good for you!

  1. Schmidty says

    Ooh …an asparagus bed! I keep putting off starting mine …. :(

    I roast mine as you do and we love it! I sometimes drizzle olive oil and italian seasonings on it also. Yum yum!

    • says

      Schmidty, I have four little plants that sprouted from seed, this spring. I will eventually be able to transplant them outside, as we just cleared a spot in the yard that will be perfect for asparagus!

  2. says

    Yum, will have to make it the way you did sometime. My husband grills asparagus often when it’s in season. He brushes the asparagus with olive oil and cooks it on the grill, then coats it with parmesan cheese.

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