Asparagus on the Blackstone griddle is one of my favorite side dishes to make whenever I’m cooking outside. You only need a few ingredients and about ten minutes to cook this delicious and healthy vegetable to perfection.
It’s so quick and easy to make, and it tastes amazing. Once you give it a try it will quickly become one of your favorite vegetables to cook on a flat top. Follow this Blackstone asparagus recipe and you’ll be enjoying a delicious side dish before you know it.
Ingredients For Blackstone Asparagus
Asparagus – Look for a bunch with medium-sized spears. Too thin will get stringy and too thick could burn before they fully cook. Trimming off the stalks is easy. Take one and bend in your hand until the end snaps off. Then take the rest of the spears and cut to the same length.
Cooking Oil – Any kind of vegetable oil will work fine. I like to use avocado oil because it has a high smoke point and a neutral taste so it doesn’t affect the flavor of whatever you’re cooking.
Garlic – Garlic powder is a staple in my kitchen. Just a sprinkle is all you need to kick the flavor up a notch.
Salt – I prefer kosher salt but regular salt will work fine if that’s all you have handy.
How To Cook Asparagus On The Blackstone Griddle
Preheat your griddle to medium heat (about 350F). You can use an infrared thermometer to make sure your griddle is at the right temperature.
Meanwhile, trim the asparagus and place the spears in a bowl. Drizzle with oil and sprinkle on garlic salt. Use tongs or your hands to toss the asparagus until fully coated.
Oil your griddle and add the asparagus in a single layer. You want them all touching the griddle surface so they cook at the same rate.
Cook for about five to seven minutes, flipping occasionally so all sides cook evenly. Transfer to a serving platter and serve while warm.
This grilled asparagus recipe goes well with just about any meat dish.
A few options would be flat iron steak, double smoked ham, Blackstone chicken cutlets, or grilled salmon.
It also goes great in a salad or mixed into Blackstone tortellini.
Frequently Asked Questions
Should asparagus be soaked before grilling?
Soaking or blanching asparagus in boiling water for a few minutes will leave it partially cooked and it will grill faster. But asparagus cooks so quickly it’s not really necessary. If your asparagus spears are extremely thick you might consider blanching them so they spend less time on the grill.
Can you grill asparagus without blanching?
Blanching asparagus is optional, but recommended for spears that are very thick. If you don’t blanch first you risk having a charred exterior while the inside is still raw.
How do you know when asparagus is done on the grill?
Grill asparagus for about five to seven minutes depending on thickness, and keep flipping them so they don’t burn on one side. When done, asparagus should be fork tender but still have some bite. The spears should be browned but not charred or burnt.
Why is my grilled asparagus soggy?
You probably overcooked it. Asparagus doesn’t need much cooking time and it only takes about 5 minutes to grill. Keep your eyes on it and make sure to flip it several times to ensure even cooking.
How long is asparagus good for?
Fresh asparagus will last about three to five days in the refrigerator. If you store it in the refrigerator in a glass or jar of water it will last up to ten days.
Blackstone Asparagus Recipe
Asparagus on the Blackstone griddle is one of my favorite side dishes to make whenever I'm cooking outside. You only need a few ingredients and about ten minutes to cook this delicious and healthy vegetable to perfection.
- 1 pound asparagus spears
- 3 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Preheat your griddle to medium heat (about 350 F)
- Trim the last couple inches from each asparagus spear
- In a shallow dish, combine the asparagus, oil, garlic, and salt
- Toss until fully coated
- Add oil to your griddle
- Add the asparagus and cook for about 5 minutes, flipping occasionally, until tender
- Transfer to a platter and serve while still warm
- Optional: add some freshly grated parmesan cheese and crushed red pepper flakes for extra flavor
If you don't have garlic salt, just use garlic powder with some kosher salt.
If you prefer a little sweetness add a drizzle of balsamic glaze right before serving.
Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 214mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g