I love vegetables, and in case you haven’t noticed, I also love my grill! So for me, grilled vegetables are just kind of a natural combination. I also love asparagus and if I ever find it on sale, you can bet your bottom dollar that I’ll come home with some!
Now…lots of people steam asparagus and add a little butter, salt, pepper, and maybe some lemon juice. And a lot of people don’t like asparagus. But I’m here to change your mind. This Garlic Balsamic Asparagus recipe packs a little more flavor punch and involves some of my favorite ingredients–olive oil, freshly-ground black pepper, garlic, and balsamic vinegar. It’s simple and fresh and goes great as a side dish (say to flank steak or fauxtisserie chicken!) or to use a spear or two as a garnish. I’ve included directions to make this on the grill and in the oven.
Ingredients Needed
- Asparagus – One thing about picking asparagus at the grocery store: make sure the ends aren’t dry and the tops aren’t mushy. Think of it like a living plant or a flower–you want the stem to be firm and moist and the tops to be colorful. If you’re having a hard time finding good asparagus, try looking near the bottom or the back; produce is nearly always rotated so the oldest stuff is on top and the freshest is where you’re least likely to look for it.
- Olive oil
- Balsamic vinegar
- Kosher salt
- Black pepper
- Fresh garlic
How to Make Garlic Balsamic Asparagus
- First you’ll wash some asparagus and snap off the woody ends.
- You’ll toss your raw asparagus in a mixture of oil, vinegar, salt, pepper and garlic then pop them on the grill or under the broiler until the asparagus is bright green and tender-crisp. Serve immediately.
Storing and Other Tips
- Store leftover Asparagus in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- Save any leftover oil/vinegar mixture to drizzle over the finished asparagus!
- This Garlic Balsamic Asparagus is a versatile side dish. Serve it with grilled meats, like this Garlic Balsamic Flank Steak, alongside pasta dishes such as this Fettuccini Alfredo, or as a holiday side next to Garlic-Rosemary Roasted Baby Potatoes. You really can’t go wrong!
Frequently Asked Questions
Asparagus is best cooked fresh, and it cooks up quickly. You could wash and prep your asparagus and mix up the dressing ingredients ahead of time if you need to. Store them separately in the the fridge and then follow the recipe instructions when it’s time to get cooking.
The sauce here would be delicious on green beans or snap peas. I would probably choose the oven, or stir-fry them quickly in a skillet, though, rather than attempting the barbecue!
Garlic Balsamic Asparagus
Ingredients
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly-ground black pepper
- 1 teaspoon minced or pressed garlic
Instructions
- If roasting in the oven, heat oven to 425℉. If grilling, prepare grill to medium heat.
- Wash asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
- In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
- If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus (you could also save it for drizzling after they're done cooking). If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently. Serve immediately.
Notes
- Store leftover asparagus in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- Save any leftover oil/vinegar mixture to drizzle over the finished asparagus!
- This Garlic Balsamic Asparagus is a versatile side dish. Serve it with grilled meats, like this Garlic Balsamic Flank Steak, alongside pasta dishes such as this Fettuccini Alfredo, or as a holiday side next to Garlic-Rosemary Roasted Baby Potatoes. You really can’t go wrong!
Questions & Reviews
I made this for the 1st time last night and OMG was it FANTABULOUS!!! In lieu of the olive oil, I used Smart Balance cholesterol free oil blend (blend of canola, soybean, and olive oils) and devoured it with the rest of my dinner!!!!!!
Just tried this last night and my mom and I LOVED it! So glad I found your webpage. I’ve been looking for easy recipes that I can handle (I’m not a cook by any means). Love the pictures and the fact that I don’t need a lot of fancy cookware to make anything.
Thank you for the recipe! It was quick and easy. I put the snapped asparagus halves into a gallon zipper bag and seasoned them by dumping the ingredients on top. Works out really well because you can shake it around.
I loved the recipe and will totally use it for grilling as well as in the oven. Thank you for the recipe!
Oh, wow. I made these last night for valentine’s day and they were SO good! My favorite asparagus recipe yet. Plus it took 5 minutes to prep! Thanks for the great recipe!
have you ever tried this same mixture on broccoli? and roasted it in the same way? just curious!
I find it helpful to soak wooden skewers in water for about a half hour then put them through five or six asparagus to make a kind of raft. Then you can flip them over easily.