This is the only recipe that I use to cook asparagus. I’ve been making it this way for the last 10 years or so. Why? Well, eating asparagus this way is kind of addicting. It is crispy, yet soft, and bursts with lemon, olive oil, and salt flavor…it’s amazing!
I can’t take credit for this recipe. My aunt’s late husband, one of the biggest foodies of all time, shared his secret for making “perfect asparagus” with me. And I have been making it this way every since!
I’d say that Perfectly Grilled Lemon Asparagus makes a guest appearance in my life at least once a week. In other words, they can be seen as a side to my meals very often–like in my Garlic Chicken in Cherry Tomato Sauce Recipe.
Normally, I make this recipe with the regular thin asparagus that is normally at the grocery store. But the pictures you see here are of the larger sized thicker asparagus. I had recently gone to Costco and bought a big bag of thick asparagus and I wanted to use them up while they were still good.
This turned out to be a nice little experiment, since I had never made them with the thicker asparagus before. I’d say that I prefer using the thiner ones because they turn out crispier, but both are really delicious. I added how to make either type of asparagus in the recipe section.
What’s also great about this recipe is that it is so easy to clean up! Once all the asparagus is gone, you just throw the tin foil away… clean and simple! Also, if you are waiting for the rest of your meal to cook, fold the tin foil over and keep the asparagus covered- this keeps them warm.
This recipe was shared at the AIP recipe roundtable.
- For thick/larger asparagus (pictured in this recipe):
- 2 pounds of thick/larger asparagus
- 2 tbs olive oil
- ⅛ tsp salt
- 4 tbs lemon juice
- Pepper to taste
- For thin asparagus:
- One bushel of thin asparagus( it is normally wrapped in a rubber band)
- 1 tbs olive oil
- 2-4 tbs lemon juice
- salt and pepper to taste
- Preheat the oven to Broil.
- Wash and dry the asparagus. Cut the hard tips off of the asparagus.
- Line a cookie sheet with tin foil.
- Place the asparagus side by side on the cookie sheet.
- Pour the olive oil evenly over the asparagus.
- Pour the lemon juice evenly over the asparagus.
- Evenly put salt and pepper on the asparagus.
- Using a fork, move the asparagus a little so that all the juices and spices mix together.
- For thick/big asparagus : Put the pan in the oven for 5 minutes. Remove the pan from the oven and mix the asparagus around with a fork, flipping some of the asparagus over as you go. Put the pan back in the oven for 5 more minutes. Flip the asparagus around again with a fork. At this point, the asparagus could be done (they are cooked when you can easily stab them with a knife). But, I like them more crispy so I put the pan back in the oven for 3 more minutes and then moved them around with a fork and then I put them back in for 2 minutes. The asparagus should be done when they are browned and are visibly crispy. You can also cook them for longer if you want to have them crispier.
- Note-- I have found that broilers work differently based on the oven so keep a good eye on the asparagus to ensure that they do not burn. Also, this recipe is for the big/fatter asparagus. The thin ones cook MUCH faster.
- For thin asparagus: Put them in the oven for 5 minutes, mix them around with a fork and then put them in again for 3-5 minutes or until you get the desired crisp that you want. Thin ones tend to burn faster so keep an eye on them.