Grilled Asparagus Salad
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Grilled asparagus brings out a nutty sweetness that you can’t get from steaming or roasting. This Mediterranean salad combines charred spears with tangy feta, fresh herbs, and a simple lemon vinaigrette.
It’s substantial enough for a light lunch but works just as well as a side dish for grilled chicken or fish.
How to Choose and Prep Asparagus for Grilling
Look for thick asparagus spears – they won’t fall through grill grates and hold up better to high heat. The stalks should be firm with tight, compact tips. Avoid any that look dried out or have mushy spots.
Snap off the woody ends by bending each spear until it breaks naturally, usually about an inch from the bottom. Don’t bother peeling – the skin adds texture and won’t be tough on properly sized spears.
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Grilled Asparagus Salad
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4
Equipment Needed
- Gas or charcoal grill
- Large rimmed baking sheet
- Small whisk
- Large serving platter
Instructions
- Prep asparagus: Preheat grill to medium-high heat. Snap off woody ends of asparagus spears. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a large baking sheet.
- Make dressing: Whisk together lemon juice, vinegar, minced garlic, and remaining 2 tablespoons olive oil in a small bowl. Season with salt and pepper to taste.
- Grill asparagus: Grill asparagus for 6 to 8 minutes, turning once halfway through, until spears are tender-crisp and have distinct grill marks. The tips should be lightly charred and the stalks should give slightly when pressed with tongs.
- Assemble salad: Transfer grilled asparagus to a large serving platter. Drizzle with half the dressing and let cool for 5 minutes. Top with crumbled feta, torn mint, oregano, and pine nuts. Serve with remaining dressing on the side.
Nutrition Facts
Per Serving (1 serving)
Calories: 185 kcal
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 425mg
Total Carbs: 8g
Fiber: 4g
Sugars: 4g
Protein: 8g
