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15-Minute Grilled Asparagus

Jessica T. Brown
Quick, vibrant grilled asparagus with a tender-crisp bite, brightened with lemon zest and served with creamy preserved lemon aioli.
A healthy, plant-based, low-carb side ready in under 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • 1 Large Mixing Bowl
  • 1 Grill or Grill Pan
  • 1 1 Tongs
  • 1 food processor (optional)
  • 1 Zester/Grater

Ingredients
  

For Grilled Asparagus:

  • 12 –16 ounces asparagus trimmed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves finely minced (or 1 teaspoon granulated garlic)
  • 1 lemon zest and juice
  • Optional garnish: lemon wedges torn herbs, Aleppo chili flakes

For Preserved Lemon Aioli:

  • ½ cup mayonnaise or vegan mayo
  • 1 tablespoon preserved lemon finely chopped
  • 1 garlic clove minced
  • 1 –2 tablespoons flat-leaf parsley or basil or dill
  • 1 –2 teaspoons water to loosen consistency

Instructions
 

  • Prepare the Asparagus: Begin by rinsing the asparagus thoroughly under cold water to remove any dirt or grit. Trim off the tough, woody ends of each spear, discarding or saving them for vegetable stock.
    Place the cleaned asparagus in a large mixing bowl to prepare for seasoning.
  • Seasoning the Spears: Drizzle the asparagus with olive oil, then sprinkle with salt, pepper, and finely minced garlic.
    Add the zest of one lemon for bright citrus flavor.
    Toss everything gently but thoroughly with your hands or tongs, ensuring each spear is evenly coated with oil and seasonings.
  • Preheat the Grill: Heat your grill or grill pan over medium-high heat until it reaches a steady temperature.
    Brush the grates lightly with oil to prevent sticking. Make sure the grill is hot enough to create a light char while keeping the asparagus tender-crisp.
  • Grill the Asparagus: Lay the asparagus perpendicular to the grill grates to avoid falling through. Grill for 1–2 minutes, then turn each spear using tongs.
    Move thinner spears to cooler spots if needed.
    Continue grilling 1–2 more minutes until the asparagus is bright green with slight char marks.
  • Make Preserved Lemon Aioli: While the asparagus grills, finely chop the preserved lemon, garlic, and herbs, then mix with mayonnaise in a small bowl.
    Add 1–2 teaspoons of water to loosen the aioli, stirring until smooth. Taste and adjust seasoning as needed.
  • Finish and Serve: Transfer the grilled asparagus to a serving dish, squeeze fresh lemon juice over the top, and toss gently.
    If using the aioli, spread it on a platter and layer the asparagus on top, tips aligned.
    Garnish with parsley leaves, Aleppo chili flakes, or lemon wedges, and serve immediately while hot.

Notes

  • Always trim the tough ends of asparagus to ensure tender, crisp results.
  • Use medium-high heat for grilling to achieve a perfect char without overcooking.
  • Preserved Lemon Aioli can be made ahead and stored in the fridge up to 4 days.
  • Thicker asparagus spears may require slightly longer grilling, while thinner ones cook faster.
  • Garnishes like fresh herbs, lemon wedges, or Aleppo chili flakes enhance flavor and presentation.