Awesome Grilled Asparagus Recipes

4 min read

Grilled Asparagus With Chimichurri

Asparagus is the gem of the spring season. Grilled asparagus is a luxurious food item. Being a versatile vegetable, it goes well with literally everything available to us. With the help of simple, fresh ingredients, you can end with wonders. So today’s article is all about those wonders. Below you can find four such wonders. So without wasting any time, let us get into it and taste the wonder!

Chimichurri is an Argentian herb sauce which is traditionally made with parsley (which is the primary herb). Also, fresh tarragon is used for making the dish more delicious, and it perfectly goes along with the grilled asparagus. Also, some steaks on the grill will be of great help.

Asparagus is the best during the spring. It’s fresh and crispiest during that time. Go for the asparagus spears with closed tips and select bunches with a uniform diameter. Make sure to cut the wooden bottom part and use fresh asparagus. Never go with the canned ones.

Get started with Grilled Asparagus and Chimichurri sauce by its ingredients list below-

Grilled Asparagus With Chimichurri
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  • 2 lb asparagus (trimmed of sturdy woody stems)
  • 1/3 cup olive oil (extra-virgin)
  • ¼ cup tarragon leaves (loosely packed and fresh)
  • 1 cup parsley leaves (loosely packed fresh and tender stems)
  • 1 tbsp Champagne vinegar
  • ¼ tsp red pepper flakes (crushed)
  • Two cloves garlic (medium)
  • 2 tbsp olive oil (extra-virgin)
  • 1 tsp kosher salt

Steps to Follow:

  • Set up a charcoal fire or a high gas grill.
  • Place the asparagus in a large bowl and toss it with salt and olive oil.
  • Then grill it for 4 minutes until it becomes tender (turning it once is enough).
  • Once done, return it to the bowl.
  • Now chop the garlic in a food processor.
  • Add parsley, tarragon leaves, red pepper flakes, vinegar, olive oil, salt, and the puree.
  • Toss it with the prepared asparagus.
  • Serve right away.

Roasted Asparagus with Cilantro Chimichurri

Roasted Asparagus with Cilantro Chimichurri
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  • Two bunches asparagus (30 spears)
  • 1 tsp black pepper (freshly ground)
  • ½ tsp sea salt (large flake)
  • 2 tbsp olive oil

Also Read: 10 Different ways to cook Eggs

For the sauce:

  • 1 cup cilantro leaves (lightly packed fresh which is about ½ bunch)
  • ¼ cup mint leaves (fresh)
  • 1½ tsp oregano (dried)
  • ½ tsp ancho chile powder
  • 3 tbsp lemon juice (freshly squeezed)
  • Three cloves garlic (minced)
  • ½ tsp ground cumin
  • ½ cup olive oil (extra-virgin)
  • ½ tsp sea salt

Steps to Follow:

  • Preheat the oven to 425 ̊ F.
  • Snap off the ends of the asparagus stems after washing them.
  • With the help of a tea towel, dry away most of the moisture.
  • Then, place them on a baking sheet.
  • Drizzle the asparagus with olive oil, salt, and black pepper and get them coated well by moving it around.
  • Roast the asparagus for about 10 to 15 minutes until the tips become brown and start to blister.
  • Remember to shake the pan halfway through.
  • Keep in mind that the roasting time depends on the thickness of the stalk.

For Cilantro Chimichurri Sauce:

  • In a food processor or blender, puree all the ingredients.
  • Add lemon juice and salt to taste. Add according to your need.
  • Once done, arrange the asparagus on a platter.
  • Then, drizzle the sauce over the stalks by the bottom half.

Asparagus Bundles with Bacon

Asparagus Bundles with Bacon
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  • 1½ pound asparagus spears (trim them to 5 inch long tips)
  • Four slices of bacon (centre-cut)
  • 1 tsp black pepper (a few grinds)
  • Olive oil (extra-virgin) for drizzling
  • Chopped chives/scallions for garnishing

Steps to Follow:

  • Preheat the oven to 400 degrees F (if you are using).
  • Coat the asparagus with olive oil.
  • Season the asparagus spears with black pepper.
  • For making the bundles, count the asparagus spear tips.
  • Divide the number with four.
  • Collect that number of spears and by using a slice of bacon, wrap and secure the bundle of spears.
  • Repeat the same process with the remaining ingredients.
  • Place the bundles in a grill and cover it.
  • Cook for 10-12 minutes until the asparagus becomes tender and the bacon becomes crisp.
  • If preparing in an oven, place these asparagus bundles on slotted broiler pan and bake for 12 minutes.
  • Garnish with the chopped chives or scallions and serve right away.

Grilled Asparagus with Parmigiano

Grilled Asparagus with Parmigiano
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  • 16 stalks asparagus
  • ¼ pound Italian Parmigiano cheese
  • 1¼ Simon and Garfunkel Rub (recipe below)
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil (extra-virgin)
  • 2 tbsp olive oil
  • ¼ tsp kosher salt

Steps to Follow:

  • Cut off the wood part from the bottom of the asparagus spear.
  • Cut off from about ½ – 1 inches in size.
  • Place the asparagus on a plate or a platter.
  • Pour the olive oil over them.
  • Roll the spears until they are covered.
  • Now sprinkle the spices and salt over them.
  • Shave the cheese into long ribbons and set it aside.
  • For grilling, preheat the grill which is set up in two zones to medium hot on the direct side.
  • Place the asparagus directly over the heat at a right angle to the grill gates so that they don’t fall through.
  • Grill the asparagus with the lid on.
  • Grill them for about 5 minutes on one side until they are lightly brown.
  • When done, roll them to the other side and grill for another 2-3 minutes.
  • When the grilling is done, arrange the asparagus spears on the platter where all of them are pointing to the same direction.
  • Cool it for 5 minutes.
  • Once done, drizzle with the vinegar and top it with the cheese ribbons.


Simon & Garfunkel Recipe


  • 1 tbsp crushed parsley (dried)
  • 1 tbsp crushed bay leaf (dried)
  • 1 tbsp crushed oregano (dried)
  • 1 tbsp crushed basil (dried)
  • 2 tbsp crushed sage (dried)
  • 1 tbsp crushed thyme (dried)
  • 1 tbsp crushed rosemary (dried)
  • 1 tbsp sugar
  • 1 tbsp ground black pepper

Steps to Follow:

  • Measure all the ingredients.
  • Add all the ingredients to a blender.
  • With the lid on, blend it for a few seconds on a medium.
  • Turn the thing off and run it again.
  • Continue to pulse until the ingredients turn into a powder.
  • Store the powder in a jar.
  • When using on the food, if it is brined then sprinkle the powder. If not brined, coat your food with water and sprinkle on the rub liberally. If possible, keep the seasoned meat in the fridge for about 1-3 hours.
  • You can grill it, smoke it or roast it.

It is also recommended to use (sprinkle) some roasted macadamia nuts, peanuts and cashew over the asparagus just before serving it which makes the dish more charming. Instead of olive oil, you can experiment with butter. Also, instead of Simon and Garfunkel mix, you can go with ground black pepper, onion powder, paprika, garlic powder, and chipotle powder by using a ¼ teaspoon of each. When coming to balsamic vinegar, boil it gently to reduce itself and use them or else you can substitute it with a splash of fresh lime or lemon juice.

Try all these varieties at home, and enjoy every single one of them. Feel free to share your experiences with us. Comment below with your suggestions and feedback. We always like hearing from you.