GRILLED ASPARAGUS WITH LEMON ZEST
Crisp and tender grilled asparagus with lemon zest is transformed into an elegant side dish by a quick toss in olive oil and a brief stint over high heat. Each spear develops subtle char marks that deepen its natural sweetness, while a sprinkle of freshly grated lemon zest introduces vibrant citrus notes. A final pinch of flaky sea salt enhances the flavour, drawing out the vegetable freshness of the asparagus. This dish is ready in ten minutes. This grilled asparagus is suited for busy weeknights, casual barbecues or as a refined accompaniment to any protein or grain. This grilled asparagus is naturally vegan, gluten-free and low in calories, which demonstrates how minimal ingredients and simple techniques yield a restaurant-worthy dish that celebrates seasonal produce in its purest form.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Spring, Summer, Backyard BBQ, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Low Sodium, Quick & Easy, Kid Friendly, Organic
DISH TYPE
Fritter
INGREDIENTS
- 4 asparagus spears
- 1 teaspoon olive oil
- ½ teaspoon lemon zest
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 53.6 kilocalories
- Fat: 4.6 grams
- Saturated Fat: 0.7 grams
- Carbohydrates: 2.6 grams
- Sugar: 1.2 grams
- Sodium: 119.1 milligrams
- Fibre: 1.5 grams
- Protein: 1.4 grams
- Calcium: 16.8 milligrams
- Iron: 1.4 milligrams
- Potassium: 130.9 milligrams
PREPARATION
- Trim The Asparagus: Snap or trim the woody ends off 4 spears so each measures about 15 cm long. Even lengths ensure uniform cooking.
- Coat With Oil: Drizzle 1 teaspoon olive oil over the spears on a small plate. Roll them gently so each is lightly but evenly coated.
- Preheat The Grill: Heat a ridged grill pan or outdoor grill to high heat (around 200 °C). A hot surface sears quickly and preventing sogginess.
- Grill The Spears: Arrange the asparagus perpendicular to the grill bars. Cook for 2 minutes on one side, then rotate 90° and grill another 1 to 2 minutes until tender and crisp with char marks.
- Season And Zest: Transfer to a serving plate. Immediately sprinkle with a pinch of sea salt, then grate ½ teaspoon lemon zest evenly over the hot spears to release the oils.
- Serve Warm: Allow the asparagus to rest for one minute, then serve. The combination of char, salt and citrus makes each bite sing.
PREP TIME
5 minutes
COOKING TIME
4 minutes
TIPS
- Dry The Spears: Pat asparagus dry before oiling to promote even charring.
- Single Layer: Grill in a single layer without overcrowding to ensure each spear makes contact with the heat.
- Rotate Early: Turning at 90° halfway through prevents grill marks from turning into burnt edges.
- Use Fine Zester: A microplane yields light and fluffy zest that disperses evenly.
- Serve Immediately: Asparagus tastes best hot, and delayed serving causes loss of crispness and brightness.
VARIATIONS
- Garlic Twist: Rub spears with a cut garlic clove before oiling for a subtle garlic note.
- Parmesan Finish: After grilling, sprinkle 1 teaspoon grated Parmesan for an umami kick (not vegan).
- Chilli Flakes: Add a pinch of red‑chilli flakes alongside the salt for gentle heat.
- Herb Garnish: Top with finely chopped parsley or basil for extra colour and freshness.
- Sesame Crunch: Substitute olive oil with sesame oil and finish with toasted sesame seeds.
PREPPING AND STORAGE
- Fridge: Store cooled asparagus in an airtight container for up to two days. Reheat in a hot grill pan for 1 minute to restore char and warmth.
- Freezer: Freezing is not recommended because freezing softens the vegetable and loses its crisp texture.