Go Back
Feature image of grilled asparagus in the serving dish

Citrus and Garlic Grilled Asparagus

Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Servings 4 side servings


  • 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


  • 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.


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.