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Kalyn's Kitchen

Grilled Asparagus with Parmesan

Grilled Asparagus with Parmesan is a perfect vegetable side dish for any spring or summer holiday celebration and asparagus fans will swoon over this easy way to cook asparagus. Use Asparagus Recipes to find more recipes like this one.

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Top Photo Grilled Asparagus with Parmesan found on KalynsKitchen.com

It’s Memorial Day but in Utah it’s raining like crazy, so maybe this Grilled Asparagus with Parmesan won’t be on the menu today. But for everyone who likes asparagus, I want to remind you about this ultra-easy way to cook it that’s always a hit! Asparagus takes only about 10 minutes to get perfectly cooked on the grill, or maybe a little less if you like your asparagus still slightly crisp. The grill adds amazing charred flavor to the grilled asparagus, and the coarsely-grated Parmesan bumps up the flavor even more. And this is the perfect grilled vegetable to make for guests because it seems a bit fancy but is actually ridiculously easy to make.

There have been a lot of Asparagus Recipes showing up here the last few months; for some reason I’ve been especially infatuated with asparagus this year. Of course I know that some of you are just not fans of asparagus, so thanks for sticking with me while I’ve been drooling over my favorite spring vegetable! Check out my other ideas for Low-Carb Grilled Vegetables if asparagus is just not for you.

How to Choose Asparagus to Make Grilled Asparagus:

Thicker spears of asparagus are best for making grilled asparagus. Look for asparagus that’s firm with no signs of wilting and that has tips that are tightly closed. Here are tips on How to Choose Asparagus if you’d like to know more.

How to Prep Asparagus to Make Grilled Asparagus:

To prepare asparagus for grilling, first trim the asparagus. Pick one piece of asparagus, hold it by both ends, and snap off the end to see where the woody part of the stalk starts. Trim asparagus pieces to that length. (I like to trim ends on the diagonal, but your choice on that.)

You want the asparagus to be lightly coated with olive oil and seasoned with salt and pepper when you put it on the grill. You can do that by putting the asparagus spears in a plastic bag or plastic container, drizzling with a little oil, seasoning with salt and fresh-ground black pepper, and then mixing the asparagus around until it’s lightly coated with oil.

What Equipment do You Need to make Grilled Asparagus?

Having a grill-pan for vegetables (affiliate link) is extremely helpful for making grilled asparagus. I prefer a rectangle-shaped grill pan so I can keep the asparagus pieces whole, but if your grill pan is square you can simply cut asparagus spears in half. There are many good brands of grill pans, but I prefer one without a long handle so I can cook with the grill lid either open or closed.

I have several sizes of grill pans and can’t imagine grilling without one. But if you don’t have a grill pan and don’t want to buy one, you can still make grilled asparagus. Just lay the asparagus spears perpendicular to the grill grates, and of course be extra careful that the asparagus doesn’t fall through the grill when you’re turning it!

Steps for cooking Grilled Asparagus with Parmesan found on KalynsKitchen.com

Steps for Making Grilled Asparagus with Parmesan:

  1. Choose larger spears of asparagus, which are perfect for grilling.
  2. If you’re using a grill-pan for vegetables, place it on the grill while you preheat your grill to medium high.
  3. Hold a piece of asparagus in your hands and snap off the end to see where the woody part starts; then trim asparagus pieces to that length.
  4. Put asparagus in a Ziploc bag or plastic container, drizzle with oil, season with salt and pepper, and then brush or mix the asparagus around to be sure all the pieces are coated with oil
  5. Lay asparagus on the grill pan or perpendicular to the grill grates if you’re not using a grill pan.
  6. Turn the asparagus every 2 minutes or so, until the asparagus is starting to char a bit and pieces are cooked through. I cooked the asparagus in these photos about 10 minutes, but if you like your asparagus slightly crisp you might need less time.
  7. Sprinkle asparagus with coarsely grated Parmesan cheese and serve hot.

Finished Grilled Asparagus with Parmesan found on KalynsKitchen.com

Grilled Asparagus with Parmesan is one of my favorite side dishes to make for guests when it’s grilling season; enjoy!

Make it a Low-Carb Meal:

Grilled Asparagus would be delicious with Garlic, Lemon, and Herb Grilled Chicken Breasts or Low-Carb Marinated Beef Kabobs for a low-carb dinner!

More Low-Carb Grilled and Roasted Veggies:

Kalyn’s BEST Low-Carb and Gluten-Free Recipes for Vegetables on the Grill ~ Kalyn’s Kitchen
Indian-Spiced Roasted Veggies ~ It’s Yummi
Grilled Mushrooms ~ Kalyn’s Kitchen
Grilled Fajita Vegetable Skewers ~ A Spicy Perspective
World’s Easiest Grilled Vegetables ~ Kalyn’s Kitchen
Oven-Fried Garlic Parmesan Green Beans ~ Sugar Free Mom

Grilled Asparagus with Parmesan

I think Grilled Asparagus with Parmesan is a perfect vegetable side dish for any summer holiday celebration.


  • 1 pound asparagus
  • 1 T extra-virgin olive oil (or more, enough to coat all the asparagus with oil)
  • salt/pepper to taste
  • about 1/2 cup freshly grated parmesan cheese (more or less to taste)


  1. Preheat charcoal or gas grill to medium high heat. (You can only hold your hand over it for a few seconds at that temperature.)
  2. Place grill-pan for vegetables on top of grill and heat it while you prepare asparagus. (Depending on the pan, you may want to spray it with oil or non-stick spray.) You can also grill the asparagus directly on the grill if you choose larger spears and place them perpendicular to the grill grates.
  3. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length.
  4. Put trimmed asparagus pieces in a plastic bag (or use a pan) drizzle with olive oil, sprinkle with a little salt and pepper, then mix asparagus around in the bag or pan until it’s well coated with olive oil.
  5. Lay asparagus pieces on the grill pan and grill, turning every 2 minutes, until asparagus is getting nicely browned and is done to your liking. Cooking time will vary depending on your grill, but I cook it about 10 minutes for the charred asparagus I prefer.
  6. Serve asparagus hot with freshly grated parmesan sprinkled over.


Recipe created by Kalyn.

All images and text ©

Square photo for Grilled Asparagus with Parmesan found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Asparagus with Parmesan is a perfect vegetable for any type of low-carb or low-glycemic eating plan, including all phases of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pin for Low-Carb Grilled Asparagus with Parmesan found on KalynsKitchen.com

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45 comments on “Grilled Asparagus with Parmesan”

  1. Wow grilled asparagus seems to be mouth watering during our hard diet times. thank you for this wonderful gourmet meal.

  2. Pingback: Keto Side Dish Recipes That Take Dinner To A New Level: 46 Mouth Watering Low Carb Recipes - Word To Your Mother

  3. Nice… it is easy and delicious. I like grilled asparagus, and I think I like to sprinkle some chopped garlic. I like the garlic smell and olive oil that mix with asparagus. 🙂

  4. This is the only way my husband wants me to make asparagus. I do it a bit differently, baking from 10, broiling for 5, but the premise is the same… Mmmm… that parm!

  5. Grilled asparagus is my absolute FAV this time of year so I'm totally swooning over this!

  6. Asparagus rules no matter how it’s prepared. Add in some char marks from the grill … even better!

  7. I’ve tried this before, and really liked – so I’ve been looking forward to the asparagus season keenly (maybe another week? or two? now)

  8. Sounds great! I will have to try this. I always let my asparagus sit in some oil and lime juice, then grill it. Squeeze on a bit more fresh lime and salt n’ pepper and you are SO in business.

  9. Beautiful, Kalyn! Just the way I like them 😉

  10. Not long until asparagus is in season over here, so a great and well timed recipe!

  11. I want to try the grill pan for veggies. Never seen one before. Thanks!


  12. I could’nt agree with you more! Grilled asparagus and Parmesan, I can eat them like candy.

  13. Love asparagus! Making this tomorrow!

  14. I have never seen pan like this before, very interesting! And I love the idea of adding Parmesan to the asparagus… thank you for an idea 🙂

  15. Grilled asparagus with parmesan is so simple and yet so good!

  16. Great recipe, I love my asparagus, I eat it offten, I love it grilled. Never tried it with parmesan but tonight I will, thanks 🙂

  17. Agreed — this is one of my favorite ways to cook asparagus, and an especially good use for the fat spears, as they can stand up to the high heat of the grill. Your photos are getting better and better!

  18. This is my favorite way to make asparagus. I also add 2 cloves of minced garlic in. There are never any leftovers.

  19. Now, that pan I have! For the grill…
    It’s great isn’t it?
    And such lovely asparagus…. I’m happy – it’s my favorite vegetable season!

  20. I just come from Peter’s blog. I love that both your asparagus recipes use cheese, they really go well together!

  21. I love asparagus with parmesan, such a wonderful combination. Oooh, and with a poached egg on top too!

  22. Yes, I definitely like the historical view of comments. As for asparagus, I think I’m getting a message – I just left Kalofagas where he was also making very nice looking asparagus. Time to go shopping…

  23. Kalyn, I don’t like to fuss too much when come to asparagus, your recipe is exactly what I most like! And I really love to have one grill-wok (with lid!!!)

  24. Comments before this one were from April 2007 when I posted the updated version of this recipe. (Am I the only one who thinks it kind of fun to see the historical view of the comments when I do the recipe favorites?)

  25. Kenny and sixtywatt, thanks for letting me know you liked it!

  26. made the asparagus tonight…absolutely fantastic. Thanks!

  27. The roasted Tilapia and grilled Asparagus with Parmesan cheese looked and tasted great. Thank you.

  28. Can’t go wrong with asparagus ! And now is the season.

    Thanks !

  29. Ruth, thanks. It’s definitely one o fmy favorites too.

    Yich, hope you like it as much as the caulilflower.

    Maria, we need to have a dinner and make some. (Maria is my neighbor!)

    Sher, I have two bunches in my fridge right now.

    Lydia, I bet the farm-grown asparagus is great.

    Sophie, I love that pan. I think I got it at TJ Maxx.

    Katerina, roasting is great too.

    Tanna, I usually like the larger grated parmesan too, but on this I thought the finer grind coated the asparagus better.

    Sandy-la, thanks for the tip on the Costco vinegar. I heard from another reader that it was good and I’ve been thinking of buying some. I was not impressed with the old Kirkland balsamic vinegar, but I noticed on the bottle that the one they now have is from Italy. I’ll try it for sure, because the Fini brand is pretty expensive for me!
    (I do buy it at World Market where it’s a lot cheaper than some places.)

    Cyndi, I use this light box for most of my food photos. I don’t have that much light in my house. (That link goes to a post which references my brother’s web site, but you can also get it at Amazon.com or in a photo store.)

    Richard, I *love* the idea of combining leeks with the asparagus. Will try it for sure!

  30. Grilling asparagus is one of my favourite ways of dealing with it – I much prefer it to boiled.
    This also works with baby leeks of about the same size as the asparagus – all mixed together…

  31. Glad to see you’re able to grill – we are, too, while so much of the rest of the country is having snowstorms! The asparagus looks great. What kind of lighting are you using to take such good pics?

  32. Kalyn,

    I know you recommend the Fini of Modena Balsamic vinegar. I bought some recently to test it.

    I also had on hand a 1 liter bottle of the Kirkland (Costco brand) Balsamic Vinegar of Modena. I can’t remember the price of it, but the Fini is only 8.45 fl oz.

    I tasted both of them – trying to compare the flavor and aroma. The Kirkland brand is more syrupy (I don’t know if that’s good or bad – just different in body), but I thought the flavor was almost exactly the same. (Granted, my sense of taste may differ from yours).

    You might try it, if you haven’t done so already. At least you could use it for cooking that just needs a little kick of balsamic and reserve the Fini for special occasions.

  33. I like bigger grating of the parmesan but I’m with you on the grill pan. If it’s for the grill, why the long handle a lid won’t close on?
    This is really high on my summer time grill favorites!

  34. A total favorite of mine too – though I usually roast them in an oven cause thats all I have!

  35. That’s a cool pan – I’ve never seen one like that before. Good for long thin things like asaparagus (I’ll have to look out for them!)

  36. Grilled asparagus is top of my list. I’m expecting farm-grown local asparagus at the farmstand in just a few weeks — at last!

  37. Wonderful photo! Isn’t it wonderful how much beautiful asparagus is on the market? I could eat it every day.

  38. Looks good and It is the perfect time to try asparagus recipes too!

  39. This looks easy! I am keen to try it after the blast I had with your cauliflower and anchovies recipe (haha I still can’t get over the yumminess of that dish!)

  40. Seriously one of my favorite dishes. Gorgeous photo, too.

    Thanks for sharing.

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