Grilled Asparagus with Garlic and Lemon
When asparagus reaches its seasonal peak in spring and early summer, simple preparations are the best to allow the fresh flavors to shine. Here, we grill the spears with garlic and olive oil, then add a sprinkling of lemon zest and juice. In no time, you’ve created a rave-worthy side dish. To prevent the spears from slipping through the grill grate, they’re cooked in our nonstick outdoor fry pan, which features a perforated design that allows the food to become infused with delicious smoky flavor.
- 1 lb. (500 g) thin or medium asparagus spears, ends trimmed
- 2 garlic heads, tops sliced off
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Grated zest and juice of 1 lemon
Prepare a hot fire in a grill. Place a nonstick outdoor fry pan on the grill, cover the grill and preheat.
In a large bowl, toss the asparagus and garlic heads with the olive oil to coat. Season with salt and pepper. Transfer to the preheated pan and cook, tossing the asparagus occasionally, until lightly browned in spots but still crisp-tender, about 5 minutes. Sprinkle with the lemon zest and half of the lemon juice and continue cooking, shaking the pan, for 1 minute more.
Transfer the asparagus and garlic to a platter and drizzle with some of the remaining lemon juice, if desired. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen