Grilled Asparagus– Easy Outback Steakhouse Copycat

This grilled asparagus recipe is simple, fast, and somehow makes even old produce taste like a real meal. Tossed in olive oil, sprinkled with salt, and cooked just until charred — it’s the kind of side you throw together when you’ve got five minutes and one green thing left in the fridge. Good on its own or next to literally anything else you’re eating.

Quick Summary

Prep time: 5 mins
Cook time: 5 mins
Flavor: smoky, earthy, salty
Great for: broke dinners, quick lunches, late-night veggie survival

Why I Like This Recipe

Honestly, I was down to one limp bunch of asparagus and no plans. Heated up a pan, threw this together, and now it’s my go-to whenever I need greens that don’t feel like punishment. Nothing fancy. Just good.

Ingredients

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

How To Make Grilled Asparagus

1. Heat the pan or grill: Turn on your grill, grill pan, or even a dry skillet. Medium-high heat. Just needs to be hot enough to leave marks.
2. Oil + season the asparagus: Toss asparagus in olive oil, salt, and pepper. Use your hands — they’re already right there.
3. Grill it: Lay the asparagus in the pan. Let it sizzle. Turn every 30 seconds or so until it’s got char and bend but not mush — about 3–5 mins.
4. Serve immediately: Eat hot. Fork optional. Standing over the sink acceptable.

Tips for Success

• If your asparagus is floppy, soak in cold water for 5–10 minutes to revive it
• Don’t overcrowd the pan — they won’t char right
• Want to level up? Add lemon zest or shaved parmesan at the end
• Don’t walk away — these cook fast and burn even faster

Storage and Reheating

• Fridge: Wrap in foil or a sealed container. Stays okay for up to 3 days.
• Freezer: Nah. Gets mushy and sad.
• Reheat: Best cold, tbh. Or back in a hot pan for 30 seconds. Just enough to wake it up.

Frequently Asked Questions

• Can I roast instead of grill?
  Totally. 425ºF for about 12 minutes.
• Do I have to trim the ends?
  You really should. The bottoms are tough and stringy. Just snap one and use it as a guide.
• Is lemon juice good on this?
  Yes. A little squeeze before serving adds brightness. Highly recommend.
• Can I use butter instead of olive oil?
  Sure, but olive oil won’t burn as easily on high heat.
• What if I don’t have pepper?
  Skip it. Salt alone still slaps.

Common Mistakes and How to Dodge Them

• Putting it on a cold pan: You won’t get a sear. Wait for that shimmer in the oil or a little smoke before adding the asparagus.
• Not drying them first: Wet asparagus = steam. Pat them down with a towel before tossing in oil.
• Skipping the oil: You need some fat so they don’t stick and get sad.
• Overcooking until mush: They should bend, not flop. Take them off while they still have a little bite.
• Using old, woody ends: Trim that stuff. Or you’ll be chewing forever.

Nutrition Facts (Per Serving)

• Calories: 60 kcal
• Total Fat: 4.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 230mg
• Total Carbohydrate: 4g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 2g

You Might Also Like:

• Grilled Chicken– Easy Outback Steakhouse Copycat
• Parmesan-Herb Crusted Chicken– Easy Outback Steakhouse Copycat
• Blue Cheese Pecan Chopped Salad– Easy Outback Steakhouse Copycat
• Seasoned Rice Pilaf– Easy Outback Steakhouse Copycat