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You are here: Home / Recipes / Quick & Easy / Easy Griddled Asparagus

Easy Griddled Asparagus

Published on June 28, 2010 by Helen Best-Shaw 4 Comments
Last Updated on June 9, 2021

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Griddling is one of the easiest ways to cook asparagus.  This griddle asparagus recipe concentrates the flavour, and leaves a wonderful crunch.  Serve on its own or on bruschetta as a quick weeknight supper or starter for a more formal meal.  

A plate of bruschetta toped with griddled asparagus, garnished with chopped herbs and cherry tomatoes

Everything You Need To Know

  • Griddled Asparagus – Best Served Simply
  • When is Asparagus in Season? 
  • How to Buy & Prepare Asparagus
  • How to Make Easy Griddled Asparagus  
  • Easy Griddled Asparagus
    • Ingredients
    • Instructions

Griddled Asparagus – Best Served Simply

I love it when fresh asparagus returns to the shops. At the start of the season, simplicity is king. I steam it lightly and serve with lashings of melted butter and a generous sprinkling of crunchy sea salt.

Later in the season, I use it as an ingredient, making it the star of risottos and flans. Young tender asparagus is delicious raw and I also enjoy it in an asparagus salad. 

Griddled asparagus makes a great alternative to the steamed variety. This griddle asparagus recipe concentrates flavour and adds a satisfying crunch. If you blanch the asparagus before griddling, you get perfectly cooked asparagus, lightly charred on the outside and tender in the middle.  

Bunches of fresh asparagus in the market

When is Asparagus in Season? 

The British asparagus season is from mid- to late April until mid- or late June, or traditionally, St George’s Day to the summer solstice. Of course, the dates will vary depending on the weather in any particular year. If you are buying locally, the season starts a little later the further north you live.   

Interestingly, St George is the patron saint of farmers as well as England (and various other countries, regions and cities). Perhaps that is why the season is said to start on his feast day, 23rd April.  

A plate of bruschetta toped with griddled asparagus, garnished with chopped herbs and cherry tomatoes

How to Buy & Prepare Asparagus

Buy the freshest asparagus you can find, making sure there is no damage to the tips. Ideally, all the stems should be about the same thickness. The stems and tips should be a deep green and no thicker than your little finger. 

The thicker the ends of the stems, the tougher and woodier they will be, so you need to trim the spears. Snap or cut the bottom ends off, either where the spear breaks naturally, or where it turns lighter. 

If you are feeling cheffy, you can cut the ends off so all the spears are the same length and then peel the outer layer off with a vegetable peeler. Thicker spears will cook slower than thin ones, so make a cut through the stem at the thick end. 

There is plenty of flavour in the trimmings, so throw away the very woody bits and save the rest for longer cooking. They are great for making stock or soup. I usually steam the usable trimmings in the microwave. Then I freeze them for later.

I also pop a few bits in Herbert’s bowl because, like his owner, my dog loves asparagus!  

How to Make Easy Griddled Asparagus  

Step One – Trim the asparagus by snapping or cutting to remove the woody ends. If any stems are much thicker than the others, split the end. 

Step Two – Place the asparagus in a sieve and pour a kettle of freshly boiled water over it to blanch it. 

Asparagus and bread cooking in a griddle pan

Step Three – Heat the griddle pan over a hot, but not fierce heat. Brush the oil onto the asparagus (and bread, if making bruschetta). Then place on the griddle for a few minutes before turning. 

Fuss Free Tip 

When using a griddle pan, always oil the food and not the griddle. If you oil the pan, the oil runs off the ridges and the food will still stick. 

Step Four – Serve the griddled asparagus on the fresh bruschetta. Finish with a drizzle of extra oil and a sprinkle of sea salt. We sometimes like to add a few griddled cherry tomatoes too. 

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A green plate with asparagus topped bruschetta and roasted tomatoes
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4.67 from 3 votes

Easy Griddled Asparagus

Griddling is one of the easiest ways to cook asparagus, producing deep flavour and perfect crunch.
Servings: 2
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
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Ingredients

  • 2 tsp olive oil
  • 10 baby asparagus spears
  • 2 slices sourdough bread ((optional))

Instructions

  • Trim the asparagus by snapping or cutting away the woody ends. Split any of the thicker ends.
  • Place the asparagus in a sieve over a sink. Pour a kettle of boiling water over to blanch. Give the asparagus a quick shake to remove any water clinging to the stems.
  • Heat a griddle pan over a hot, but not too fierce heat. Brush the olive oil over the asparagus spears. Do the same with the bread, if making bruschetta.
  • Cook the bread for a few minutes each side, pressing it onto the pan with a spatula. Cook the asparagus for a couple of minutes, turning half way through.
  • Serve the asparagus on the brushetta with a drizzle of extra oil and a sprinkle of sea salt.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy Griddled Asparagus
Amount Per Serving
Calories 241 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 330mg14%
Potassium 244mg7%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 3g3%
Protein 9g18%
Vitamin A 605IU12%
Vitamin C 4mg5%
Calcium 47mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Starter
Cuisine: Vegan
Keyword: Griddled Asparagus
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Update Notes: This recipe was originally posted in June 2010, but was rewritten and republished with new photos, instructions & hints and tips in January 2020. 

If you like this recipe, try griddled asparagus in this delicious salad. For a delicious vegan main, try my asparagus with fried tofu and charred capers. 

Related Posts

  • A simple vegetarian recipe for asparagus or Primavera risotto made in the Muiticooker and perfect for spring
    Recipe: Easy Asparagus Risotto
  • Asparagus with Fried Tofu and Charred Caper Dressing
  • Asparagus with Fried Tofu and Charred Caper Dressing
  • Asparagus with Fried Tofu and Charred Caper Dressing

Filed Under: Quick & Easy, Side Dishes Ingredients: Fruit

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    Recipe Rating




  1. katie

    We ate the last asparagus on Saturday…. Sad, indeed. Ours didn’t lool nearly as perfect as yours, though. We may have forced the season a bit. On to the courgette!

    Reply
  2. Jacqueline

    It’s always good isn’t it? My hubby doesn’t like asparagus, I am mystified as to why.

    Reply
  3. Axel Steenberg

    Love the idea of griddling the asparagus. I’ll need to track down some asparagus that’s not got too woody, as it is really getting a bit late in the year.

    Reply
  4. Sarah

    5 stars
    Asparagus is a fantastic vegetable and will make a healthy entree when griddled. Love the griddled asparagus seasoned by brushing some finely chopped garlic and oregano in virgin olive.

    Reply

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