Grilled asparagus is a quick and easy healthy vegetable side dish. This oil-free recipe is low-fat, with delicious flavor from salty kalamata olives and a bright Meyer lemon. Enjoy this plant-based vegetarian recipe from the first Spring stalks of asparagus until the summer season runs out.
- Easy
- Servings: 6
- Ready In: 10 minutes
- Yield: 5 cups
Other Delicious Asparagus Recipes: Grilled Corn, Asparagus, and Red Quinoa Salad with Charred Bell Pepper Dressing, Asparagus Tarragon Pea Soup – Oil-Free Vegan Recipe
For more Spring Flavors: Cook This Now: Spring Oil-Free, Plant-Based Vegan Recipes to Make
Chef’ Katie’s Plant-Based Cooking Tips:
How to Trim Asparagus: Break off the woody end of one asparagus spear. Use the “breaking point” of the one stalk to guide you on where to trim the whole bunch. Keep the top half of the asparagus bundled in the rubber band for easier trimming.
Keep the Asparagus Ends: Save the woody ends for Asparagus Tarragon Pea Soup or make vegetable stock
Not Asparagus Season? This recipe celebrates the sweet, delicious flavor of fresh asparagus, during the height of the season. However, you can make it year-round, using other vegetables. Grilled zucchini, summer squash, sweet onions, and Portobello mushrooms would all work.
Purple and White Asparagus: For a fancy pop of color, use purple or white asparagus for this recipe.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.
Watch this Video the Learn About Green and Purple Asparagus:
Watch the Cooking Video:
Grilled Asparagus Kalamata Olive Meyer Lemon
Ingredients
- 1 bunch about 1.25 pound asparagus, trimmed
- 1/4 cup pitted kalamata olives
- 1 Meyer Lemon
- Freshly ground black pepper to taste
Instructions
To grill the Asparagus, without any oil:
- Preheat a grill or grill pan over medium-high heat. Lay the asparagus spears perpendicular to the grill grates, making a “T” shape. Flip the spears after about 4-5 minutes. It should only take about 7 minutes to grill these skinny spears
To make the Grilled Asparagus with Kalamata Olives and Meyer Lemon:
- While the asparagus is grilled, halve the olives. When the asparagus is ready, sprinkle the olives over the grilled asparagus.
- Use a microplane to zest the Meyer lemon. Most of the flavor is in the zest so this is key! Juice the lemon over the charred asparagus and kalamata olives. Sprinkle with black pepper.
- Serve and enjoy!
Video
Notes
Nutrition Facts
Amount Per Serving (1/6 recipe)
Calories 26.58
Calories From Fat (23%) 6.11
% Daily Value
- Total Fat 0.69g 1%
- Saturated Fat 0.04g <1%
- Cholesterol 0mg 0%
- Sodium 35.08mg 1%
- Potassium 201.04mg 6%
- Total Carbohydrates 4.48g 1%
- Fiber 2.01g 8%
- Sugar 2.02g
- Protein 2.11g 4%
- Calcium 9.11mg <1%
- Iron 23.27mg 129%
- Vitamin A 715.01IU 14%
- Vitamin C 0mg 0%
Shopping and Gear List
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Grill Pan, 11-inch, Black
- Microplane 46020 Premium Zester Grater-Made in USA Stainless Steel Blade-for zesting Citrus and Grating Cheese-Soft Touch Handle-Black, 12″
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