Charred Grilled Asparagus Salad
This salad turns asparagus into something special by charring it on the grill until the tips get crispy and the stalks stay tender. You’ll get those beautiful black marks that add smoky flavor.
It’s the kind of side dish that makes people think you’re a better cook than you actually are. The char brings out asparagus’s natural sweetness while adding depth you can’t get from steaming or roasting.
Getting the Right Char Without Overcooking
The key is high heat and thick asparagus spears. Thin asparagus will burn before it chars properly, so look for spears about the width of your thumb. Pat them completely dry before oiling—any moisture will steam the asparagus instead of charring it.
You want the grill hot enough that you can only hold your hand 5 inches above the grates for 2-3 seconds. The asparagus should sizzle immediately when it hits the metal. Don’t move it around too much—let those char marks develop.
Highly Recommended
Charred Grilled Asparagus Salad
Equipment Needed
- Gas or charcoal grill
- Large serving platter
- Tongs
Instructions
- Prep asparagus: Preheat grill to high heat (450-500°F). Pat asparagus completely dry with paper towels. Drizzle with 2 tablespoons olive oil and season with salt and pepper, tossing to coat evenly.
- Grill asparagus: Grill asparagus perpendicular to grill grates for 6-8 minutes total, turning once halfway through. Look for distinct char marks and tender stalks that still have slight firmness when pierced with a fork. Tips should be crispy and lightly blackened.
- Make dressing: Transfer grilled asparagus to serving platter. Whisk together remaining 1 tablespoon olive oil, lemon juice, and balsamic vinegar. Drizzle over warm asparagus.
- Add toppings: Sprinkle pine nuts, Parmesan shavings, and torn basil over asparagus. Serve immediately while asparagus is still warm, or at room temperature within 2 hours.
Nutrition Facts
Per Serving (1 serving)
