20-Minute Grilled Asparagus Salad
Grilled asparagus gets tossed with fresh greens, tangy goat cheese, and a simple lemon vinaigrette for a salad that’s substantial enough for lunch or dinner. The smoky char from the grill brings out asparagus’s natural sweetness.
You’ll have this ready in 20 minutes, making it ideal for weeknight dinners when you want something fresh but filling.
How to Pick Asparagus That Grills Well
Look for thick spears at the grocery store – they won’t fall through the grill grates and they hold up better to high heat. The tips should be tight and purple-tinged, not mushy or spreading apart.
Snap off the woody ends by bending each spear until it breaks naturally. This removes the tough part that won’t soften even with cooking. Don’t worry about making them all the same length – rustic looks better anyway.
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20-Minute Grilled Asparagus Salad
Equipment Needed
- Gas or charcoal grill
- Large mixing bowl
- Small whisk
- Tongs
Instructions
- Prep asparagus: Preheat grill to medium-high heat. Snap off woody ends of asparagus spears and toss with 1 tablespoon olive oil, salt, and pepper in a large bowl.
- Make dressing: Whisk together lemon juice, honey, Dijon mustard, and remaining 2 tablespoons olive oil in a small bowl until smooth. Set dressing aside.
- Grill asparagus: Grill asparagus for 8 to 10 minutes, turning once halfway through, until spears are tender-crisp and have nice char marks. They should still have a slight bite when pierced with a fork.
- Prep salad base: Let asparagus cool for 2 minutes, then cut into 2-inch pieces. Add mixed greens to the same large bowl and toss with half the dressing.
- Assemble salad: Arrange dressed greens on serving plates, top with grilled asparagus pieces, crumbled goat cheese, and pine nuts. Drizzle with remaining dressing and serve immediately.
Nutrition Facts
Per Serving (1 serving)
