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Asparagus, Vermont’s fancy vegetable! Harvested in spring and early summer, this perennial (lives for 12 or more growing seasons) requires little more than fertile, loose, well-drained soil to plant its roots, and a good 8 hours of full sunlight each day. Grilling is a great way to enhance the delicate, bittersweet, grassy flavor of asparagus by caramelizing the natural sugar with a smoky char.


  • pound, fresh asparagus spears, trimmed
  • 1 T. olive oil
  • Salt and pepper to taste
  • 4 lemon wedges (optional)
Main Ingredient(s): Asparagus


  • Trim asparagus by removing the woody end. To remove the woody end, cut off an inch from the base of each stalk, then using a vegetable peeler, peel off the woody exterior of the lower third of the stalk to get to the tender heart.
  • Wash asparagus and pat dry with a clean paper towel. Transfer to plate.
  • Drizzle asparagus with olive oil and lightly toss. Season with salt and pepper to taste.
  • Grill over medium high heat for 2-3 minutes, or desired tenderness.
  • Serve with lemon wedge (optional).
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 12, 2022