Grilled Asparagus Salad
I simply enjoy making this 15-minute Grilled Asparagus Salad! I season it with Italian herbs and onion powder, then grill it until it’s tender and lightly charred. It’s finished with fresh lemon and crumbled feta for a flavorful and healthy salad that’s perfect as a side for grilled meats.
Asparagus can be tricky to introduce into meals in some households, but not in mine! Every single family member absolutely loves the flavor of asparagus, and I’m so happy about that. That’s why I’ve been making all kinds of recipes with it, from my son’s favorite asparagus frittata to our summer go-to crispy bacon-wrapped asparagus that we all love to snack on.
Table of contents
To add to my asparagus recipe collection, I’m making this super easy Grilled Asparagus Salad today. I just season the stalks with garlic, lemon, onion, and a little Italian herb mix, then pop them on the grill until they’re lightly charred and tender. It makes the best light lunch, snack, or side dish, whatever you need. I always top mine with a handful of crumbled feta for that extra yum factor. And if I’m already heating up the grill, I’ll toss on some steaks, burgers, or shrimp to turn it into a full dinner. It’s such a great one for summer cookouts!
Why you will love this recipe
- Perfect for warm-weather meals: I like making this for summer lunches or as a side dish for backyard dinners. It’s light but still has enough flavor to stand on its own next to grilled meats or shrimp.
- Asparagus even the kids eat: My kids actually like asparagus, and this is one of the easiest ways to get it on the table. I use both white and green when I can find them, but all green still makes a great salad.
- Flavors you’d pay for: I love how easy this salad is to make, but it honestly tastes like something from a restaurant.
- Foolproof if you prep right: As long as I trim my spears to be the same size and don’t let them fall through the grill grates (yep, been there), the salad turns out great every time. Just a quick grill and toss with olive oil and seasonings, that’s it.
What you’ll need
- Asparagus: I chose one pound of medium-sized white and green asparagus with thick stalks.
- Garlic: I always mince fresh garlic to get that rich flavor without any bitterness.
- Italian herbs: I use my homemade Italian seasoning blend with sage, rosemary, parsley, basil, thyme, marjoram, and oregano.
- Onion powder: I sprinkle this in for that mellow sweet onion taste without chopping anything.
- Lemon zest: I always zest my lemons because it adds so much fresh flavor and only takes a minute.
- Lemon juice: I squeeze fresh lemon juice instead of using bottled because it tastes way better and costs less.
- Feta cheese: I crumble in some feta for a salty, creamy, tangy bite I love.
- Oil: I drizzle on extra virgin olive oil since it’s light and healthy.
- Salt and pepper: I season to taste with a good pinch of both.
How to make
1. Season the asparagus: I toss the trimmed asparagus spears in a large bowl with garlic, herbs, onion powder, salt, and pepper. Then I drizzle in half of the olive oil and give everything a good mix until the stalks are evenly coated.
2. Grill the asparagus: I place the seasoned asparagus right on the hot grill and let them cook for 3 to 4 minutes until they’re tender and a little charred.
3. Cool and chop the asparagus: I transfer the grilled asparagus back onto the foil-lined baking sheet to cool for a few minutes. Once it’s cool enough to handle, I cut it into bite-sized pieces and toss it into a large mixing bowl.
4. Dress and serve the salad: I drizzle in the rest of the olive oil along with the lemon zest and juice, then gently toss everything to coat. This salad tastes great warm or at room temperature, so I just serve it whenever we’re ready to eat.
Expert tip
Trim asparagus the right way
My grandma used to swear by the bend-and-snap trick for trimming asparagus, just like she did with green beans. But after losing way too many good spears, I started cutting them with a sharp knife right where the white ends and the green begins. It turns out that snapping isn’t always accurate and can waste a lot of perfectly good asparagus. I know it takes a little more time, but it’s totally worth it to save money, reduce waste, and enjoy more of this delicious veggie.
More tips to consider:
- I always stay close when grilling asparagus because they cook so fast. Once they turn bright green with a little char, they’re ready.
- Asparagus can be eaten raw or cold as well. It is a healthy vegetable no matter how you eat it.
- I don’t bother with snapping anymore. A quick cut where the green meets the white part works best and saves more of the stalk.
- You don’t have to boil or blanch asparagus before grilling. Just season and toss them right on.
- I go for firm, medium-sized spears that are nice and plump. Anything limp or dried out goes back on the shelf.
- I lay them across the grates so they don’t fall through. And I always preheat the grill so they start sizzling right away.
Recipe variations and add-ins:
- Add greens: I like to toss in a handful of romaine or spinach to bulk it up. Sometimes I mix in iceberg or bok choy for crunch.
- More veggies: For extra color and texture, I’ll add about 1 cup of chopped veggies like carrots, cucumber, broccoli, or tomatoes.
- Meaty salad: Turning it into a full meal is easy with 1 cup of grilled chicken or turkey. Pork or ham works great too.
- Beans: I’ll open a 15-ounce can of beans, drain them, and stir in about half. Black beans and cannellini are my favorites.
- Bacon: I crumble up 2 or 3 slices of cooked bacon and sprinkle them over the salad. It adds a nice salty crunch.
- Mexican salad: I swap in taco seasoning for the herbs, then add a few avocado slices and a spoonful of guacamole. Queso fresco and salsa bring it all together.
- Other cheeses: If I’m out of feta, I grab goat cheese or burrata. A few slices of grilled halloumi are also amazing.
Serving suggestions
If I’m putting this grilled asparagus salad on the table, you can bet I’m making it part of a bigger plan. I love serving it next to my juicy grilled pork chops or some grilled salmon skewers for a full-on backyard dinner. And if I’ve already got the grill hot, I’ll throw on a few of my easy grilled peaches too and call it a night.
For a lighter meal, I’ve packed this salad in beach coolers with chicken Caesar sandwiches or served it with turkey burgers at family BBQs. And if dessert’s involved, I’m always pairing this fresh salad with my creamy limoncello tiramisu or a delicious strawberry cobbler for something sweet to finish.
How to store leftovers
- Keep it Fresh: I store any leftover grilled asparagus salad in an airtight container in the fridge, and it stays good for up to three days.
- Skip the Freezer: I don’t recommend freezing this one.
- Warm it Up: To reheat, I pop it in the microwave for about 30 to 90 seconds, or throw it back on a hot grill for a minute or two to bring back that smoky flavor.
Frequently asked questions
It could be that it was overcooked. As I mentioned above, boiling or blanching before grilling is one way to overcook your asparagus. Another reason it might be soggy is that it was cooked too long. Be sure to keep an eye on your veggies to make sure they aren’t 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.
There’s no need to peel it when making Grilled Asparagus Salad or any other recipe. Once it’s cooked, the thin outer layer softens up nicely. Just be sure to wash the stalks well to remove any dirt.
You definitely don’t have to boil it first, my recipe skips that step. Some folks say it makes the asparagus more tender, but I actually prefer it with a bit of crunch and a crispier texture. If you like yours softer, you can try boiling or blanching first. Just boil it for about three minutes, then shock it in an ice bath, dry it off, season, and grill. That said, it’s totally optional and can sometimes lead to overcooking.
More easy salad recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Grilled Asparagus Salad
Ingredients
- 2 pounds thick asparagus ends trimmed – I used 1 pound white and 1 pound green
- 4 tablespoons extra virgin olive oil divided
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 4 cloves garlic minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon onion powder
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup feta cheese crumbled
Instructions
- Preheat the grill to high.
- Arrange the cleaned and trimmed asparagus spears on a baking sheet covered with foil for easy clean-up.
- Drizzle the asparagus with 2 tablespoons of olive oil, and season with salt, pepper, garlic, onion powder, Italian herbs. Toss well to combine.
- Transfer the asparagus spears to the hot grill, perpendicular to the grates, so they don't fall through. Cover and cook for 3 to 4 minutes or until nicely browned and crisp; do not overcook. Transfer from the grill back onto the foil-lined baking sheet and let it cool.
- Cut grilled asparagus into bite-sized pieces and add it to a large mixing bowl.
- Add the remaining olive oil, lemon zest, and lemon juice to the bowl and toss to combine.
- Add the feta and gently toss. Taste and adjust for salt, pepper, and lemon juice.
- You can go ahead and transfer to a serving platter and enjoy.
Video
Notes
Trim asparagus the right way
My grandma used to swear by the bend-and-snap trick for trimming asparagus, just like she did with green beans. But after losing way too many good spears, I started cutting them with a sharp knife right where the white ends and the green begins. It turns out that snapping isn’t always accurate and can waste a lot of perfectly good asparagus. I know it takes a little more time, but it’s totally worth it to save money, reduce waste, and enjoy more of this delicious veggie.More tips to consider:
- I always stay close when grilling asparagus because they cook so fast. Once they turn bright green with a little char, they’re ready.
- Asparagus can be eaten raw or cold as well. It is a healthy vegetable no matter how you eat it.
- I don’t bother with snapping anymore. A quick cut where the green meets the white part works best and saves more of the stalk.
- You don’t have to boil or blanch asparagus before grilling. Just season and toss them right on.
- I go for firm, medium-sized spears that are nice and plump. Anything limp or dried out goes back on the shelf.
- I lay them across the grates so they don’t fall through. And I always preheat the grill so they start sizzling right away.