Grilled Marinated Asparagus

Spring continues. The book continues. Life continues. The daily practice of cooking dinner for a family that is growing smaller (as children leave) and larger (as the table extends). Isaiah is finishing 11th grade — one more year before he, too, leaves for college. Zoe is finishing 9th grade. Curtis is in his apartment, eating my food, saying "hm," and the "hm" is the most comforting sound in the house because it means: I'm here. I'm eating. I'm alive. The hm is life. The hm is the drumbeat. The hm continues.

Made a spring dinner: the lemon herb chicken that has become the annual spring declaration. The meal that says: winter is over. New things are coming. The stove is on. The table is set. The season turns. And we turn with it. As we always have. As we always will. At the stove. By feel. Not by measure. By feel.

The lemon herb chicken is the star, but asparagus has always been its loyal companion on the spring table — the one that says the season has truly shifted. When Curtis says “hm,” he says it into a plate that has this alongside whatever is coming off the stove, and that’s all the reason I need to keep making it. Grilled, marinated, done by feel — this is the recipe that runs beside the main course every spring without fail.

Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 4

Ingredients

1 lb fresh asparagus, tough ends trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon zest, for finishing

Instructions

Make the marinade. Whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper in a shallow dish or zip-top bag.
Marinate the asparagus. Add the trimmed asparagus to the marinade and toss to coat evenly. Let sit at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.
Preheat the grill. Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the asparagus. Remove the spears from the marinade and lay them perpendicular to the grates. Grill for 4–5 minutes per side, turning once, until tender and lightly charred.
Finish and serve. Transfer to a serving platter and finish with a sprinkle of lemon zest. Serve immediately alongside the main course.

Nutrition (per serving)

Grilled Marinated Asparagus — The Season Turns, and We Turn with It