Grilling Asparagus: Time, Temperature and How to Stop It Falling Through

Asparagus suits the grill better than almost any other vegetable. It is quick, it takes on char well, and it needs nothing more than oil and salt. The only real problems are the two everyone runs into: the woody bottom of each spear, and spears rolling between the bars and into the fire.

How long, and how hot?

Sources give slightly different numbers, and the difference is useful rather than confusing, because it comes down to heat and thickness.

In practice: thin spears over medium-high heat can be done in well under ten minutes, and thick ones take longer and do better over steady medium heat, where the outside browns without burning before the middle is tender. Weber’s test for done is the one to use — browned in spots, but not charred. Our grilling vegetables guide has the timings for everything you might grill alongside it.

Trimming: snap, don’t cut

The bottom of every spear is tough and fibrous. Weber’s method is to bend each spear gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. For thick spears, Weber also peels the outer skin from the bottom half. Thin spears need nothing beyond the snap.

Three ways to stop spears falling through

1. Lay them across the bars. Weber lays the spears perpendicular to the grate. On a grill with closely spaced bars that is enough for medium and thick spears.

2. Make rafts. Thread several spears side by side on two skewers, like a ladder, so they turn as one. California Grown says the raft method needs jumbo spears and thinner ones will not work, and Iowa State’s advice is to soak wooden or bamboo skewers in water for 30 minutes first.

3. Use a basket or a mat. Iowa State recommends a perforated grilling basket or grilling mats to stop pieces falling through. This is the only one of the three that works for thin spears, and the easiest for turning a whole bunch at once.

What to look for in a basket or mat

Holes, not a solid tray. The point of grilling asparagus is contact with the heat. A perforated basket lets it through; a solid pan steams the spears instead of browning them. A grill mat is the in-between: nothing falls through, but it browns less than bare bars and gives no grill marks.

Stainless steel. It survives the heat and the cleaning. Check whether it is genuinely dishwasher safe — fine-mesh baskets often are not.

A shape that fits a spear. A rectangular basket uses the grate efficiently and holds spears lying flat. A hinged basket clamps them so the whole bunch flips at once.

An oil mister. A light, even coat of oil is what stops sticking and helps browning. Drowning spears in oil from the bottle causes flare-ups.

Our grill baskets and toppers roundup and the basket vs mat comparison go into more depth.

How to grill asparagus, step by step

1. Preheat for direct medium heat. Weber’s range is 375 to 425°F.
2. Trim. Snap off the woody ends, and peel the bottom half of any thick spears.
3. Oil and season. A light coat of oil and a pinch of salt. Keep other seasonings simple; the grill does the work.
4. Lay them across the grate. Perpendicular to the bars, or in a basket, on a mat or threaded into rafts.
5. Grill and turn. Turn them occasionally for about 6 to 8 minutes over medium heat, or sooner for thin spears over medium-high, until browned in spots but not charred.
6. Finish simply. A squeeze of lemon or a little flaky salt is all it needs. Serve straight away; grilled asparagus softens as it sits.

Gas, charcoal, pellet or griddle?

Gas: the easiest, because medium heat is a knob setting. Preheat fully so the grate browns rather than steams.

Charcoal: the most flavorful, and asparagus is a good use of the tail end of a fire after the meat comes off.

Pellet grill: works at a high setting, though a standard pellet grill browns less than direct flame. A cast iron topper helps.

Flat-top griddle: nothing can fall through, and the browning is even, but there are no grill marks and no fire flavor. It is closer to pan-roasting.

Foil: keeps spears from falling through but traps steam, so they soften without much browning. A basket or mat gives a better result for the same convenience.

Asparagus pairs well with almost anything off the grill, but especially with grilled salmon and steak, which cook at similar heat.