Grilled Asparagus Salad

Grilled Asparagus Salad is seasoned with spices and then grilled until tender and lightly charred. It’s finished with fresh lemon and crumbled feta for a flavorful, healthy salad. 

This easy salad recipe is packed with my favorite vegetables charred on the grill and seasoned with fresh garlic, lemon, onion, and Italian herbs. It is perfect for a light lunch, a hearty snack, or a side dish. Then, it is topped with crumbled feta for the perfect touch. While at it, you can toss some steaks, burgers, or shrimp on the grill to go along with it and have a full meal ready. This recipe is perfect for summertime backyard parties.

Grilled Asparagus Salad is deceptively simple, but it tastes positively gourmet. The fresh asparagus is tossed in spices and herbs before hitting the hot grill. Then, it’s tossed with lemon, olive oil, and feta. The tangy and salty flavors perfectly complement the smoky and savory vegetable. It tastes like something you can order at a restaurant!

If you love this hearty vegetable as much as I do, you will enjoy this salad. I do not grill asparagus often, but in this salad, charring it brings out the flavors. I use white and green asparagus in this recipe because I like how the white texture and taste contrast with the green. However, I know the white one can be difficult to find and very pricey, so you can use all green if you want to. It will still be heavenly.

The key to this dish is to make sure all the asparagus spears are about the same thickness so they cook evenly. You do not want some of them overcooked and some of them raw. If you have to take some off or remove them from the heat to keep cooking the others, they will not all be the same temperature when they are done. Also, ensure you are careful not to let them fall between the grills. Asparagus is expensive!

Now, what to serve with asparagus salad is a long list. In fact, it is endless. This vegetable is sophisticated enough to be served with hollandaise or alfredo sauce beside my juicy juicy ribeye steak or lobster but casual enough to go with burgers and fries. It can be made as a full-blown salad with greens and other vegetables or as an appetizer with various other foods at a party. You choose how you want to serve it.

Why you will love this recipe

• It is healthy: Anything healthy that tastes this good is a plus.
• The kids will eat it: Another bonus is that the kids will love it, so they are getting their veggies.
• You can make it in minutes: Just 15 minutes from start to finish.
• Only two ingredients: Just asparagus, feta cheese, and some herbs are all you need.

What you’ll need to make grilled asparagus salad

Special items

• Grill – I use my gas grill, but you can use a charcoal grill or indoor grill pan.
• Cooking sheet – Covered in foil to hold the asparagus.
• Mixing bowl – To toss the asparagus and dressing.
• Utensils – For cooking and serving.

Ingredients:

• Asparagus – I chose one pound of medium-sized white and green asparagus with thick stalks.
• Garlic – To get the best flavor without the bitter aftertaste, mince your garlic.
• Italian herbs – I use my homemade Italian seasoning blend with sage, rosemary, parsley, basil, thyme, marjoram, and oregano.
• Onion powder – Adds a taste between raw and cooked sweet onion.
• Lemon zest – I strongly encourage you to zest your lemon. It is easy, only takes a few minutes, saves money, and tastes much better.
• Lemon juice – Same here. Why buy the bottled stuff when it costs less to squeeze a lemon? You can keep lemons in the fridge for several months in the freezer.
• Feta cheese – Has a slightly salty, mild, and tangy taste with a hint of spiciness.
• Oil – I prefer and recommend extra virgin olive oil for a light and mild taste and texture.
• Salt
• Pepper

How do you make grilled asparagus salad?

1. Season. Toss the prepped talks with all of the seasonings.
2. Grill. Carefully arrange on your hot grill and cook for about 3 to 4 mins. Chop into bite-sized pieces.
3. Toss. Mix them all up with the fresh lemon zest and juice plus a splash of olive oil, then toss in the feta. 
4. Serve. Enjoy warm or at room temp. It’s delicious either way!

Expert tip

How to trim fresh asparagus

My grandmother used to snap her asparagus. She said it would snap where it was supposed to, just like green beans. Well, Grandma, I have some bad news for you. This bend-and-snap method may be okay for the beans but not for those delicious (and way more costly) asparagus spears). The way they break depends on how you bend it, how thick it is, and how fresh it is. It has nothing to do with removing the “woody” and “inedible” part of the asparagus.

The best way to trim your asparagus is with a sharp knife right where it turns from white to green. If you are still trying to decide, try it for yourself. Cut one stalk yourself right where the white and green meet. Then, use the bend-and-snap method on the other and see where it snaps. It will likely be shorter than the one you cut with the knife. Now, that may not seem like much, but in the long run, that is a lot of asparagus you are tossing out.

Sure, it may take a few more minutes to do it this way. But it will be worth it. Take your time and only eliminate the part of the asparagus you should not eat. That way, you will have more food, more money, and less waste. Seriously, who can argue with that logic?

Fun fact

What part of asparagus is poisonous?

Did you know that female asparagus plants bear fruit that looks like red berries? They seem juicy and delicious, but they’re actually poisonous. So, stick to eating the stalks, which are the edible part of the plant.

Recipe variations and add-ins:

• Add greens: Add some greens like iceberg lettuce, spinach, romaine lettuce, or bok choy.
• More veggies: For a heartier dish, toss in some of your favorite vegetables like chopped onions, broccoli spears, cauliflower florets, carrot sticks, olives, cherry tomatoes, and cucumber rounds.
• Meaty salad: You can make it a meal by adding grilled chicken, turkey, pork, or ham.
• Tofu: Add grilled tofu or tempeh slices.
• Dressing: Customize the flavor by drizzling the veggies with a bit of pesto sauce, balsamic glaze, Italian dressing, Greek salad dressing, or Catalina sauce.
• Beans: Another way to add protein is to open up a can of beans. I like to add cannelloni or black beans to mine.
• Bacon: Of course, bacon goes great with anything, so why not add some freshly crumbled bacon?
• Mexican salad: Replace the Italian herbs with taco seasoning, switch the feta with queso fresco, and add slices of avocado and a scoop of guacamole with salsa on the side for Mexican night.
• Other cheeses: Aside from feta, you can also use queso fresco, goat cheese, burrata, or sliced halloumi.

Serving suggestions:

Grilled asparagus salad is the perfect side dish, appetizer, or light meal. Here are some great ideas.

• This salad makes a nice lunch for you and the family with sandwiches for a trip to the beach. Try my chicken Caesar sandwiches with homemade dressing and fresh tomatoes.
• You can serve this light summer salad with turkey burgers and brats at your next backyard BBQ.
• You can also take it along to your family picnic in the park to serve with all the other salads. Just remember to make extras.
• Nothing goes better with asparagus salad than limoncello tiramisu for dessert. This easy viral TikTok recipe is perfect.
• You could also enjoy this light and fresh salad with a margarita or mimosa by the pool.
• Since you have the grill fired up already, use it to make these delicious grilled pork Pork chops, grilled salmon skewers, or grilled steak to complete the meal!

Frequently Asked Questions

How do I choose the best asparagus?

Because asparagus is one of the most expensive vegetables in the United States at approximately $2.95 per pound, it is a good idea to know what you are looking for. First, the stalks should be straight, plump, and firm. You do not want anything limp, rubbery, or scaly and dry. The tips should be closed, compact, and close to the stem. Those that are splaying were picked too late. The color should be rich green with a white bottom. Also, avoid small or extra-large stalks.   

Do you have to boil asparagus before grilling it?

You certainly do not have to. My recipe does not call for it. However, some say that it makes your asparagus more tender. I prefer my asparagus crunchier with more of a crispy texture. But if you like yours more tender without so much bite, you can boil them first. Another choice is to blanch them first. Just boil for three minutes, shock it in an ice bath, pat it dry, season, and grill. However, it is not necessary and may end up overcooking your asparagus.

Why is my asparagus soggy?

It could be that it was overcooked. As I stated above, boiling or blanching before grilling is one way to overcook your asparagus. Another reason why its soggy, maybe you cooked it too long. Be sure to keep an eye on your veggies to make sure they are not getting too brown. If you have some spears that are smaller than the others, keep them further from the heat and take them off sooner. To be on the safe side, try to find asparagus with medium-sized stalks. The larger ones are woody and fibrous, while the skinny ones burn easily.

What is the difference between white and green asparagus?

They are the same plant, but white asparagus is grown without sunlight, so it does not produce chlorophyll. This changes the color and makes the flavor milder and the plant much more delicate. The flavor is often compared to peas, but it tastes more like turnips. White asparagus is also softer and more tender than green. In the United States, you may have trouble finding white asparagus. If you find it, you will probably pay a hefty price.

Do you have to peel asparagus?

No need to peel it in order to make Grilled Asparagus Salad or other recipes. Once it’s cooked, the thin peel becomes tender as well. Just make sure to wash the stalks well to get rid of dirt.

How to store leftovers:

• Refrigerate: Refrigerate in an airtight container for up to three days.   
• Freezing: Freezing is not recommended.
• Reheating: Reheat in the microwave for 30 to 90 seconds or on the grill for one to two minutes.

More salad recipes:

Recipe tips:

• Keep an eye on your asparagus as it grills so it does not overcook, especially if it is thinner. It will turn bright green and slightly charred on the grill. Equally important is to not take your eyes off them, because they cook up quickly!
• Asparagus can be eaten raw or cold as well. It is a healthy vegetable no matter how you eat it.
• If you grow your asparagus, don’t eat the berries! The red, juicy fruit looks delicious, but it is actually poisonous.
• Do not use the bend-and-snap method of trimming asparagus. Just trim it with a knife.
• You do not need to boil or blanch your asparagus before grilling it.
• Choose medium-sized spears that are straight and firm with plump stalks. Avoid dry, scaly, limp, or rubbery asparagus.
• Arrange them perpendicular to the grill so they don’t fall through. Then, make sure the grill is preheated, so the vegetables start roasting when they hit the hot grates.