Grilled Asparagus with Lemon Garlic Butter
Ingredients
- 1 pound asparagus, trimmed
- 1 - 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 teaspoons lemon juice, freshly squeezed
- 1 teaspoon chopped parsley
- 2 tablespoons Parmesan cheese or more to taste
- Lemon slices as garnish (optional)
Instructions
- Trim the asparagus and quickly rinse them under cold running water. Pat them dry.
- Heat the grill to medium-high heat (about 375 - 400 degrees Fahrenheit).
- Lay the asparagus in a pan or a serving platter and drizzle them with oil. Season with salt and pepper. Toss to coat.
- With kitchen tongs, place the asparagus on the grill (perpendicular to the grill grates) or in a grill basket. Make sure the spears are on an even layer. Grill for 4 to 8 minutes or until tender, turning occasionally so they char evenly.
- Meanwhile, melt the butter and minced garlic in the microwave (or in a saucepan over low heat). Stir in the lemon juice and the fresh parsley.
- Remove the asparagus from the grill and place them in a pan or serving plate. Pour the flavored butter over them and toss them gently. Top with grated Parmesan cheese. Serve immediately.
Notes
- Don't skimp on the oil. Oil protects the spears from drying out and the delicate tips from burning.
- Grill asparagus over high heat (375-400 degrees Fahrenheit). Direct high heat caramelizes and chars the asparagus making them crisp and bringing out their natural flavor.
- Don't pre-cook or blanch asparagus before grilling them.
- If you are not sure if your asparagus are cooked through, check for doneness by poking them with a fork. They should be tender, yet firm.
Nutrition
Calories: 85 kcal, Carbohydrates: 4 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 41 mg, Potassium: 229 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1055 IU, Vitamin C: 7.6 mg, Calcium: 55 mg, Iron: 2.4 mg
