By Amy Gorin, MS, RDN
Here's the tastiest garlic asparagus recipe to grill up. This quick asparagus recipe wil have your mouth water! Also follow these grilling safety and grilling temperature tips.
Several years ago, my husband and I got a BBQ, and now we have an indoor grill, too.
We love grilling up healthy summer eats—such as grilled tofu for an entrée, grilled asparagus for a side dish, and grilled pineapple for dessert. We also often whip up some veggie-based sides to eat outside with our barbecued dishes.
How to Make Grilled Garlic Asparagus
When it comes to whipping up grilled asparagus with garlic, it's really quite easy. All you need is asparagus, olive oil, lemongrass, salt and pepper, and a few other ingredients.
The beauty of grilling this easy and delicious side dish is that it doesn't take too long while slow cooking on an electric or gas grill. And when it comes to grilled asparagus nutrition, one portion of the lemongrass asparagus is only 110 calories, which isn't much at all!
To make this asparagus recipe, you'll simply need to combine the spices and olive oil in a small bowl. Then, toss the asparagus in a sealed zip-top bag with the spice mixture. Place the veggies on an oiled grill rack, and cook 5 to 7 minutes until tender, turning once. Of course, grilling times may vary slightly.
If you'd like, you can finish off with a squeeze of lemon juice and a sprinkling of lemon zest.
Grilling Safety Tips from Dietitians
Grilling presents a lower-calorie way to add flavor to food. But summer grilling also brings potential food safety hazards, so I’d like to share a few tips with you to help keep your food from making you sick!
Follow these grilling safety tips, as well as grilling temperature tips, from my dietitian colleagues and I:
Follow the Two-Hour Rule
Whether you’re cooking up a bunch of food for just your family or a big party, it’s important to keep hot foods hot (at 140° F or above) and cold foods cold (at 40° F or below).
Try keeping cold foods in a cooler or in an ice bath—or try this method from Sharon Palmer, RDN, and author of Plant-Powered for Life. Freeze an empty orange juice carton filled with water into a solid block of ice, leaving a little room at the top when filling.
“These solid blocks of ice take a long time to melt, so they can keep your cooler cool for hours without messy drips of melted water at the bottom,” says Palmer. If you leave your food at room temperature, they should be discarded before the two-hour mark because that’s when the risk of foodborne illnesses heightens.
Don’t Rinse Your Meat
“Don't rinse your meat (or fish) before throwing it on the barbie,” says Stacey Mattinson, MS, RDN, a dietitian in Austin, Texas. “Raw meat doesn’t need to be washed prior to cooking, and rinsing it can splash bacteria onto your sink, clothes, or nearby utensils.”
Use a Food Thermometer
“You cannot tell if your meat is done by just looking at it,” says Toby Amidor, MS, RD, food safety expert and author of The Healthy Meal Prep Cookbook. You definitely need to check the internal temperature with a meat thermometer.
“Research has found that burgers do not meet the correct minimum internal cooking temperature when you only use visual cues," says Amidor. Your best bet is to invest in a meat thermometer, which is the best way to tell if your meat is done.” This is especially important when preparing undercooked meats, such as medium rare steak.
A ground beef burger should have an internal temperature of at least 160° F, while poultry should be at 165° F and seafood at 145° F.
And of course, when you're cooking over a grilling fire, it's a good idea to have a fire extinguisher on hand just in case. Also, never leave the grill unattended.
Helpful Kitchen Tools
This blog post was updated in August 2020. A version of this content originally appeared on WeightWatchers.com.
I'd love to hear from you! Let me know if you make this quick asparagus recipe. What are your favorite ways to cook with electric and charcoal grills?
Grilled Garlic Asparagus Recipe
- 1 1/2 lb. (~24) medium asparagus, trimmed
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemongrass, chopped (alternatively, you can rehydrate the freeze-dried version)
- 1/4 tsp. garlic powder
- 1/4 tsp. dried rosemary
- 1/8 tsp. onion powder
- Salt and black pepper to taste
- In a small bowl, combine olive oil and spices.
- Toss asparagus in sealed zippered bag with spice mixture.
- Place on an oiled grill rack. Cook 5 to 7 minutes until tender, turning once.
Sat. Fat (grams)1
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