This Blackstone asparagus recipe is simple, flavorful, and a great healthy side for any meal. Cooking asparagus on a Blackstone griddle adds a smoky, charred finish that elevates this vegetable with minimal effort.
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Asparagus on the Blackstone is a quick, versatile side dish that works for weeknight dinners, backyard barbecues, and dinner parties. With a few basic ingredients and your favorite seasonings, you’ll have a vibrant, crisp-tender side ready in minutes.
Why this Blackstone asparagus works so well
This method requires minimal prep and cooks quickly, making it perfect for busy evenings. The Blackstone griddle provides even heat and a nice sear, producing a slightly charred exterior while keeping the spears tender inside. Cleanup is straightforward—just wipe down the griddle after it cools.
Ingredients
- Asparagus: Thinner spears cook faster; thicker spears may need a bit more time.
- Oil: Use a high-heat oil such as vegetable, grapeseed, safflower, peanut, or canola. Olive oil is acceptable but not ideal for very high heat.
- Salt
- Seasonings of choice
How to cook asparagus on the Blackstone
- Wash and trim the asparagus, snapping or cutting off the woody ends.
- Drizzle the spears with oil and season with kosher salt and any seasonings you prefer.
- Preheat the Blackstone flat top to medium-high heat.
- Generously oil the griddle surface—use a squeeze bottle or a spatula to spread the oil evenly.
- Arrange the asparagus in a single layer with space between spears so they brown evenly.
- Cook about 4–6 minutes, turning occasionally, until the asparagus reaches your desired crisp-tender texture. Thicker spears may require extra time.
- Remove from the griddle and serve immediately.
Seasoning ideas
Asparagus is a great blank canvas—try one or combine flavors from this list:
- Salt and black pepper
- Onion powder
- Garlic powder
- Parmesan cheese
- Lemon juice or lemon zest
- Red pepper flakes or cayenne
- Balsamic glaze
- Italian seasoning or lemon pepper
- Blackened, steak, or mesquite seasoning
- Paprika or smoked paprika
Tips and FAQs
Preheat the griddle to medium-high heat. This gives a nice char without overcooking the interior.
Cook for roughly 4–6 minutes, turning occasionally. Thinner spears will be on the lower end of that range; thicker spears may need a couple more minutes.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat briefly on a griddle or in a skillet to restore some texture, or use the microwave for a quick warm-up.
Related Blackstone recipes
-
Blackstone Fajitas
-
Blackstone Smashed Cinnamon Rolls
-
Blackstone Bacon
-
Blackstone Smash Burgers
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Blackstone Asparagus
Equipment
- 1 Blackstone
- 1 spatula
- 1 oil squeeze bottle (optional)
Ingredients
- 1 pound asparagus (washed and trimmed)
- 4 tablespoons oil (vegetable, canola, or olive)
- 1–2 teaspoons seasoning of choice
- 1 teaspoon kosher salt
Instructions
- Wash and trim the asparagus.
- Drizzle asparagus with oil and sprinkle with salt and desired seasonings.
- Preheat the Blackstone to medium-high heat and oil the surface well.
- Arrange asparagus in a single layer on the griddle.
- Cook about 4–6 minutes, turning as needed, until crisp-tender with a light char.
- Remove from the griddle and serve immediately.
Notes
- Salt and pepper
- Onion or garlic powder
- Parmesan
- Lemon juice or zest
- Italian or lemon pepper seasoning
- Smoked paprika or regular paprika
- Cayenne or red pepper flakes
Nutrition
|
Carbohydrates: 5 g
|
Protein: 3 g
|
Fat: 14 g