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Asparagus, Grilled


Three variations of grilled asparagus.
o With garlic butter
o With chili-lime butter
o With orange-thyme butter

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  • 3 Tbsp. unsalted butter, melted
  • 3 small garlic cloves, minced (about 1 1/2 tsp.)
  • 1 1/2 lbs. thick asparagus spears, ends trimmed (at least 1/2 inch thick near the base)
  • 1/4 tsp. table salt
  • Ground black pepper
  • Vegetable oil for cooking grate
  • CHILI-LIME BUTTER: Substitute the following ingredients for garlic.
  • 2/3 tsp. chili powder
  • 1/4 tsp. cayenne
  • 1/8 tsp. red pepper flakes
  • 1 tsp finely grated lime zest
  • ORANGE-THYME BUTTER: Substitute the following ingredients for garlic.
  • 1 tsp. finely grated orange zest
  • 1 tsp. finely chopped thyme leaves


Servings 4


Step 1

1. Combine butter and garlic (or other ingredients) in small bowl. Brush asparagus with butter mixture, sprinkle with salt, and season with pepper to taste.

2. When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill asparagus, turning once, until just tender and caramelized, 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter and serve.

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