• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Citrus and Garlic Grilled Asparagus

August 29, 2020 by Lori Leave a Comment

Jump to Recipe Print Recipe

Grilled asparagus in a serving plate on a table with fresh bread, lemon and garlic cloves

Just another 3 weeks or so until the end of summer, and here in Arizona, we are SO ready for it to end.  I’m not kidding.  This has been the hottest, driest summer on record for us.  And it has been HOT!  Which is why we take to grilling as much as we can.  Keeping burners and ovens off inside means keeping your air conditioner from having to work harder.  So, today I share my citrus and garlic grilled asparagus.

This is one of the dishes I have made several times this summer.  It is a perfect side dish for late summer, or any time, really.  The bright lemon undertones in the citronette marinade, which later doubles as a sauce, really pair well with the lovely earthy and grassy asparagus taste.  Add the aromatic punch of diced garlic and you have a winner.

Do you need an easy, go-to side dish recipe that will always please? Let me assure you, this one may be the right one for you.

let’s make this Citrus and garlic grilled asparagus

Ingredients for making citrus and garlic grilled asparagus

Grilling asparagus is a simple and quick way to deliver an outstanding side dish.  It doesn’t take any time at all.  Five little ingredients, along with salt and pepper, and in as little as 8 minutes or so, you have a delicious vegetable for your table.

Be cautious with the agave nectar.  You want it to round out the sourness of the lemon but not make the marinade sweet.  If you use too much, your citronette will taste more like lemonade.  So, add it last, a little at a time, whisking it in after every addition and tasting.  Stop when the marinade is no longer sharply sour but short of being sweet.

Mixed marinade in a small bowl

First, mix the citronette so that the flavors can blend.

Raw asparagus spears with the ends broken off and separated

Then wash your asparagus and break off the ends.

By the way, I never cut my asparagus ends, I always break them.  When you bend and apply pressure near the ends, the excessive fiber-y part naturally separates from the tender, edible part.  I tried cutting them once but ended up with tough ends.  Never again.

Also, I prefer thick asparagus spears.  I think they taste much better than the little thin ones.  And they are better suited to grilling without overcooking.

Raw asparagus marinating in a platter

Place the asparagus in a dish with sides.  Choose a dish that will allow them to lay in a single layer for better contact with the marinade.  Pour the marinade over the top.  Shake the dish back and forth to fully coat all the spears.

The asparagus does not need to marinade for too long.  I left it about half an hour before grilling.

Grill pan used to grill the asparagus

By the way, I use a grill pan like the one above to do seafood and vegetables.  That way you don’t worry about the food falling through the grill slats.

Grilling the asparagus

Grill temperature reading during pre-heat

Pre-heat the grill to about 400° F.

Asparagus spread single layer on the grill pan

Then place the grill pan on the slats, turn the heat down to medium, and place the asparagus spears in a single layer onto the pan.

Grill thermometer showing cooking temperature after pre-heating

After that, close the lid and cook for 3-4 minutes.  The grill should be about 300° F with the lid closed.

Leftover marinate for the grilled asparagus

In the meantime, don’t discard the leftover marinade.

asparagus in the grill pan with sear marks

After 3-4 minutes, open the grill and turn the spears.

Look at that beautiful caramelization.  This is where they get their delicate charred taste.

Grilled asparagus back in the marinade platter

After cooking for another 3-4 minutes with the lid down, transfer the grilled asparagus back into the marinade dish.

I like my asparagus tender and bit al dente.  Manage the cooking time to suit your tastes.  Just remember that the thickness of the spears and the temperature on the grill will affect the result.

Close up of the grilled asparagus in the serving dish

Place the grilled asparagus into you serving dish and pour the remaining marinade over the top.  By now, the lemon juice will have cooked the raw garlic down a bit, so it tastes like a delicious accent and not a sharp punch.

But most importantly, your healthy and truly yummy vegetable side dish is ready to serve!

Bright and fresh, tender yet with still a hint of crunch.  Velvety, citrusy, juicy and savory.  That little bit of charred flavor completes the flavor profile.

Healthy can taste really amazing and does not need to be complicated or take a long time.  Citrus and garlic grilled asparagus is a perfect veggie side dish any time of year!

Banner page of grilled asparagus with decorative label

Feature image of grilled asparagus in the serving dish

Citrus and Garlic Grilled Asparagus

Lori
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Servings 4 side servings

Ingredients
  

  • 1 bunch thick asparagus spears about 1 dozen
  • 4 teaspoons lemon juice
  • 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon or to taste agave nectar
  • Salt
  • Cracked black pepper

Instructions
 

  • Rinse the asparagus in water and break off fibrous ends.
  • Then mix the remaining ingredients to make the marinade, using half the agave nectar and adding more (if desired) after whisking and tasting.
  • Pour the marinade over the asparagus spears and let sit at room temperature for 20-30 minute.
  • Pre-heat an outdoor grill to 400°F.
  • Then, place a vegetable grill pan on the grill slats and turn the heat down to medium.
  • Lay the asparagus spears on the grill pan in a single layer and reserve the marinade dish and leftover marinade.
  • Close the lid on the grill and cook for 3-4 minutes (making sure the temperature stays about 300°F).
  • Open the lid and flip the spears over to sear the other side. They should be nicely caramelized on the cooked side. Close the lid and cook for another 3-4 minutes.
  • Finally, transfer the grilled asparagus back into the marinade dish.
  • Transfer to re-coat in the marinade or transfer to a serving dish and pour remaining marinade over the grilled asparagus.
  • Serve.

Notes

The marinating time is not included in the total time estimate for this recipe. Allow 20-30 minutes for marinating.
Be cautious with the agave nectar when making the marinade/sauce. You want it to round out the sourness of the lemon but not make the marinade sweet. If you use too much, your citronette will taste more like lemonade. So, add it last, a little at a time, whisking it in after every addition and tasting. Stop when the marinade is no longer sharply sour but short of being sweet.
Grilled asparagus is best tender but still a bit al dente. Manage the cooking time to suit your tastes. Just remember that the thickness of the spears and the temperature on the grill will affect the result.

 

Thanks for sharing!

Filed Under: Sides Tagged With: Asparagus, Asparagus with Lemon, Citrus and Garlic, Grilled Asparagus, Grilled Side Dish, Grilled Vegetables, Healthy Eating, Healthy Side Dish, Marinated Asparagus, Outdoor Cooking, Outdoor Grilling, Vegan, Vegan Side Dish, Vegetarian, Vegetarian Side Dish

Previous Post: « Sauce Pizza and Wine (Copycat) Salmon and Kale Salad
Next Post: Easy Garlic and Parmesan Pomme Frites »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
366 shares
  • 326
  • 7