I love vegetables, and in case you haven’t noticed, I also love my grill! So for me, grilled vegetables are just kind of a natural combination. I also love asparagus and if I ever find it on sale, you can bet your bottom dollar that I’ll come home with some!

Now…lots of people steam asparagus and add a little butter, salt, pepper, and maybe some lemon juice. And a lot of people don’t like asparagus. But I’m here to change your mind. This recipe packs a little more flavor punch and involves some of my favorite ingredients–olive oil, freshly-ground black pepper, garlic, and balsamic vinegar. It’s simple and fresh and goes great as a side dish (say to flank steak or fauxtisserie chicken!) or to use a spear or two as a garnish.

Ingredient and Recipe Notes

Asparagus – One thing about picking asparagus at the grocery store: make sure the ends aren’t dry and the tops aren’t mushy. Think of it like a living plant or a flower–you want the stem to be firm and moist and the tops to be colorful. If you’re having a hard time finding good asparagus, try looking near the bottom or the back; produce is nearly always rotated so the oldest stuff is on top and the freshest is where you’re least likely to look for it.
Cooking Method – I love tossing asparagus on the grill, but it’s great in the oven as well. I’ve included instructions for both methods.

Instructions

If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat. Wash some asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.

If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus.

If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently. Serve immediately.

Serving Suggestions

This Garlic Balsamic Asparagus is a versatile side dish. Serve it with grilled meats, like this Garlic Balsamic Flank Steak, alongside pasta dishes such as this Fettuccini Alfredo, or as a holiday side next to Garlic-Rosemary Roasted Baby Potatoes. You really can’t go wrong!

Frequently Asked Questions

Can I make this ahead of time? Asparagus is best cooked fresh, and it cooks up quickly. You could wash and prep your asparagus and mix up the dressing ingredients ahead of time if you need to. Store them separately in the the fridge and then follow the recipe instructions when it’s time to get cooking.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!