This Blackstone asparagus recipe is easy to make on the griddle for a fantastic side dish. Cooked with a simple garlic butter and finished with fresh lemon juice and parmesan cheese, this will be your new favorite way to make asparagus on the griddle.
The Blackstone griddle is the perfect cooking tool to prepare the best asparagus. Why? Because you can easily make a big batch while your main course is cooking, and the large hot surface cooks the vegetables quickly and evenly. Not to mention, you only have to clean the griddle instead of washing multiple pans and skillets.
And in addition to being delicious, asparagus is one of the easiest vegetables to cook on the griddle. Simply trim the “stalkier” ends off the asparagus, add the asparagus spears in a single layer to the hot cooking surface, and drizzle with a 2 ingredient garlic butter. Roll around to cook evenly, and finish with some fresh lemon juice.
Trust me, this will be your new favorite Blackstone side dish, perfect to serve alongside your griddle filets or lobster tails.
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Ingredients and Notes
You only need a few simple ingredients to make our favorite griddle asparagus recipe:
- asparagus – We used one bunch of fresh asparagus spears to feed our family of four, but this recipe can easily be adjusted up or down.
- butter and fresh garlic – Combine to make a simple flavor base. I usually like cooking with avocado oil for griddle vegetables, but butter adds a rich flavor to vegetables.
- Shake That All-Purpose Seasoning – Or substitute your favorite all-purpose seasoning, or a simple blend of salt and pepper.
- lemon juice and zest – Adds the perfect citrus tang to balance the richness of the butter.
- freshly grated parmesan – This is optional but adds a nice nutty flavor to the finished dish. I like to use a microplane to finely grate a bit of parmesan right on top of the griddled asparagus.
Tips for Buying Asparagus
- Firm stalks – Pick a bunch with firm, stiff stalks rather than flimsy or floppy stalks. These will give you a perfect tender crisp result.
- Tightly closed tips – The tips of the asparagus spears should be tightly closed, meaning that the asparagus is fresher. If the “leaves” are more open or spread out, this usually indicates that the asparagus is older.
- Thicker asparagus – For the best griddle asparagus, look for stalks that are on the thicker side. Thinner asparagus tends to get floppy and just plain sad-looking when cooked.
What griddle temperature for asparagus?
Keep one area on low heat where you’ll cook the asparagus. This prevents burning the garlic butter while allowing the asparagus to cook through properly. Aim for a griddle temperature of about 300-325°F on your Blackstone.
How to Cook Asparagus on the Blackstone Griddle
Step 1: Add asparagus to the griddle. Add about 1 tablespoon of butter and some fresh minced garlic to the low-heat zone of the griddle. The butter will melt and the garlic will become fragrant. Place the asparagus in the garlic butter, and roll them around a bit to make sure they’re coated evenly. Cook on low heat for about 4-5 minutes, rolling occasionally.
*TIP – When placing the asparagus on the Blackstone, position them with the thicker stalks toward the center (hotter area) and tips toward the edges (cooler area) since griddle edges run cooler.
Step 2: Season the asparagus. When the asparagus only has a few minutes of cook time left, season with all-purpose seasoning or salt and pepper.
Step 3: Cook until done. Continue to cook the asparagus, rotating occasionally, until the spears are a tender-crisp.
Step 4: Finish with fresh lemon juice and parmesan. Transfer to a serving plate and drizzle with fresh lemon juice. Sprinkle with freshly grated parmesan cheese to finish, and serve immediately.
Do I need to blanche the asparagus first?
No blanching needed! The griddle method cooks the asparagus perfectly from raw. Blanching would actually make them too soft for this cooking technique.
More Blackstone Side Dishes to Try
- Cowboy Butter Potatoes on the Blackstone – Delicious baby potatoes made with a simple homemade cowboy butter. These are a perfect Blackstone griddle side dish to serve with asparagus!
- Steakhouse Mushrooms – A fantastic side dish to serve with griddle steaks, and these go great with this asparagus.
- Cheesy Leftover Mashed Potato Cakes – A delicious spin on griddle potatoes, these are made with leftover mashed potatoes, cheese, and panko for a delicious crunchy exterior.
Garlic Butter Asparagus on the Griddle
Ingredients
- 1 lb fresh asparagus about 1 bunch
- 1 tablespoon butter
- 1 clove fresh garlic minced
- 1 teaspoon Shake That All-Purpose Seasoning or salt and pepper
- ½ lemon zest and juice
- 2-3 tablespoons parmesan cheese freshly grated, optional
Instructions
- Preheat your Blackstone griddle with one zone on low heat. *This will be your asparagus cooking zone. The remainder of your griddle can be used to cook your main course.
- Prepare the asparagus by trimming off the woody ends (about 1-2 inches from the bottom).
- Add about 1 tablespoon of butter and the minced garlic to the low-heat zone on the griddle. Allow the butter to melt and the garlic to become fragrant.
- Arrange the asparagus in the garlic butter. Position the tips toward the cooler edge of the griddle and the thicker ends toward the center, as griddle edges run cooler than the middle.
- Cook the asparagus for 5-7 minutes, turning occasionally to ensure even cooking and coating. Keep the heat on low to prevent burning the butter.
- Season to taste with your all-purpose seasoning or salt and pepper, then continue to cook another 1-2 minutes.
- Transfer the asparagus to a serving plate and squeeze on fresh lemon juice. Top with freshly grated parmesan if desired, and serve immediately.
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Notes
- Salted vs unsalted butter – If using unsalted butter, add salt to taste.
- Asparagus doneness – The asparagus is done when it’s tender but still has a slight crisp texture. Asparagus tends to get flimsy as it rests, so be sure to not overcook.
- Don’t skip the lemon zest – it balances the richness of the butter beautifully.
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