Stovetop Grilled Asparagus

Last Updated July 20th, 2022 at 07:11 am by Lisa

There are so many recipes on how to cook fresh asparagus, but I found that most cooking techniques don't give great results in flavor, color, and texture.

This ultimate guide delivers all the tips on how to cook grilled asparagus on the stovetop perfectly every time for tasty crisp tender spears with bright green beautiful color...

Why This Recipe Works

• Any heavy skillet will work for this recipe - no fancy equipment required!
• Boiling, roasting, microwaving, and steaming typically result in overcooked limp and mushy results. Yuck!
• A Quick easy saute works every time.
• All done in one pan, there are no ice bath bowls to wash and it's an easy clean-up.
• This is a delicious low-carb keto-friendly recipe.
• You keep the crisp snap in every bite.
• They stay nice and bright green versus other cooking methods, so pretty don't ya think?
• A simple recipe and easy cooking process done in minutes.
• Gremolata is certainly optional but makes this healthy side dish spectacular.
• Other great toppings are a sprinkle of parmesan cheese or fresh lemon juice.
• Serve cooked spears over a salad either warm or cold.
• Toss small pieces into cooked pasta dish, one of my favorite ways to use leftover asparagus!

Stovetop Grilled Asparagus Recipe

• 1 bunch asparagus (thick stalks prefered)
• 2 tablespoon coconut oil (avocado oil, extra-virgin olive oil, or ghee)

1. Prepare the asparagus, by snapping off the bottom tough ends of the spears and discard. Simply bend the spears, and where they break will remove the tough woody ends of the asparagus. Some people use a vegetable peeler on the lower bottom inch, but that takes too much time.
2. Using a cast-iron pan, large skillet, or cast iron grill pan, add 1 tablespoon of oil to the hot pan, keep the heat on medium high heat.
3. Place asparagus in a single layer and saute for 4 minutes, until they are bright green. Cook time of no more than 4-5 minutes max is needed!
4. Serve on a warm serving platter with toppings like gremolata or good grated parmesan cheese.

Cooking Oils like avocado oil have the highest smoke point and perform great for searing. Coconut is my personal favorite, but if you are not a fan of anything coconut go with avocado or olive oil. Olive oil has a bit of a lower smoke point but will work just fine.

Smoke Point is simply the temperature where the oil starts smoking and the cooking oil no longer shimmers in the pan. It is also called the burning point and can happen in low heat of 325 F to very high 520 F.

How To Select Asparagus

You will often find asparagus in grocery stores wrapped with rubber bands standing upright in an inch of water on display. The grocers do this to keep the fresh spears hydrated.

BUYING TIPS: Stalks should be plump and green, pick a fresh bundle with a firm touch and compact tips. The tender tips should be tightly closed.

There can be thin stalks or thicker spears depending on the time of year and availability.

Thin asparagus has slightly more concentrated fiber. They can be a little tougher and don't do well under harsh heat.

Thick spears will hold up better for a pan saute grilling method because they will stand up to the intense dry heat that would quickly shrivel skinnier thin spears.

STORAGE TIP: Asparagus will keep for up to seven days in the refrigerator wrapped in a wet paper towel. Serve promptly for the best flavor.

Ways To Eat Asparagus

Asparagus is a wonderful side to any main dish like grilled steaks or salmon and can be served cold with hollandaise sauce.

Slice into small pieces, and mix in a green salad or toss in a bean or pasta salad.

SERVING TIP: Sprinkle with good sea salt, fresh cracked black pepper, a squeeze of lemon juice or lemon zest, and a good grate of parmesan cheese.

Top Asparagus Cooking Tips

1. Use a cast-iron pan, large skillet, or grill pan for best results.
2. Saute on medium-high heat.
3. Saute with coconut oil, ghee, avocado, or a high smoke point oil.
4. Snap off of tough ends of asparagus before cooking.
5. Saute them fast in a grilling or frying pan , and no more than 4-5 minutes in a hot pan.
6. You will know they are done when they are bright green, snap off a piece and make sure it's still a little crisp then, pull them from the hot pan.

Cooking Methods Pros & Cons

PRO TIP: After cooking asparagus with every cooking method in different ways, most result in shriveled, mushy, or tough overcooked results. I found that the best way is to saute in a pan on the stovetop!

1. Blanching or Boiling Asparagus in a large pot of water will easily overcook and discolor green asparagus. Plus you have to chill in a bowl of ice water-resulting in more dishes to wash.
2. Outdoor Grilled Asparagus has some flavor advantages, but it can fall through the grill grates on an outdoor grill, burn on a charcoal or gas grill, or get overcooked very easily on a grill rack with flames right underneath. Sometimes a grill basket or grill tray works, but I found it is difficult. Thicker asparagus can work but it tends to be a challenge on a hot grill.
3. Microwaved Asparagus cooks in a way similar to steaming and typically overdoes it resulting in a limp veggie with greyish color.
4. Oven Roasting Asparagus on a baking sheet at a high temperature tends to burn and shrivel the asparagus not to mention dramatically changes the color to an unappealing dark green.
5. Asparagus Foil Packets are another option, but how can you see what is happening in that packet? I also prefer not cook in foil, and this would be similar to a roasted asparagus recipe where they could over cook easily.
6. Steamed Asparagus can be done in a vegetable steamer basket over boiling water, the problem with this method is you have to cover the pot and can't see how it's cooking, I find it turns it limp and greatly discolors them to a grey-green. Plus who want to boil water and clean a pot and strainer?

Asparagus FAQ

Asparagus Recipe Toppings

Herb Butter (aka compound butter) is easy and great on vegetables, hot pasta, sizzling steak, warm baguettes, or spread on dinner rolls and watch as the butter melts. Use any variety of fresh herbs to create your own version.

Serve with either remoulade sauce or hollandaise sauce.

Gremolata is a flavor-packed condiment topping from Italy for vegetables, pasta dishes, fish, meat, salads, and classically used on osso buco.

And a classic combination is compound butter! Two recipes to try are this Herb Butter and Lemon-Dill Butter.

More Vegetable Sides

These are some of the most favorite vegetables on Delicious Table. Grilled Corn is my go-to recipe! So easy and perfect for summer when you don't want to heat up the kitchen. Fresh Cole Slaw with no mayo comes together in minutes Vegetable Roasting is easy to get on the dinner table. with this mix of veggies all on one sheet pan. Mexican Street Corn will delight people at your next cookout or BBQ party.