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My Favorite Vegan Grilled Asparagus Recipes

Updated on April 13, 2016
Fresh asparagus woven into a pleasing display.
Fresh asparagus woven into a pleasing display. | Source

Delicious Grilled Animal Product Free Asparagus Recipes I've Tried, Created, Or Modified

A few years ago, I discovered grilled asparagus. Ever since, I've made the delicious vegetable dish as often as possible, adding different seasonings and ingredients almost every time. If you like asparagus, you should probably give it a try as grilling adds a whole new dimension to the flavor. The recipes below are my most favorite vegan grilled asparagus recipes.

Basic Grilled Asparagus Recipe


  • 1 pound asparagus
  • 1 tablespoon extra virgin olive oil
  • Kosher salt or sea salt to taste
  • Cracked black pepper to taste


Wash and trim the asparagus to remove the fibrous ends. Toss the asparagus in the extra virgin olive oil until it is thoroughly coated. Sprinkle with kosher salt or sea salt and cracked black pepper to taste. I like a lot of cracked black pepper on mine but I recommend trying just a little to start because more can be added after cooking to achieve the desired taste.

Grill the coated and seasoned asparagus on a wire rack or on foil on a preheated grill until it reaches the desired degree of doneness. Wrapping it up in foil for the first ten minutes of cooking and then unwrapping it for about five minutes of grilling will result in a softer grilled asparagus. Grilling it directly on the grill or on a wire rack on the grill until it is covered in grill marks will result in a more firm and snappy grilled asparagus. The asparagus can also be cooked entirely enclosed in aluminum foil for a softer result with less grilled taste if desired.

Cloves of garlic
Cloves of garlic | Source

Grilled Asparagus with Garlic and Thyme


  • 1 pound fresh asparagus, trimmed and washed
  • 8 cloves of garlic, washed, peeled, and cut in half
  • 3 sprigs of fresh thyme or a half teaspoon of dried thyme
  • 1 tablespoon extra virgin olive oil
  • 1 cup of vegetable stock
  • 1 teaspoon kosher salt or sea salt
  • Kosher salt or sea salt to taste


Toss the asparagus, the garlic cloves, and the sprigs of thyme or dried thyme in the olive oil and vegetable stock in a sealable container or bag, season with the teaspoon of salt and refrigerate for at least six hours, preferably overnight.

The asparagus and other ingredients can be wrapped in a foil pouch and cooked on the grill or they can be grilled on a wire grill rack. Some of the stock will have been absorbed. Any remaining stock can be either heated to be poured over the finished dish as a sauce or used to baste the vegetables as they grill.

Dry white wine can be used in place of the vegetable stock if desired.

The flavor that the asparagus and the thyme give to the garlic is amazing. I love it so much, i sometimes put in almost as much garlic as asparagus!

Vegan Brunch!

Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
Brunch. Just say it. Brunch. Brunch food is delicious and Chandra Moskowitz keeps it that way without using any animal products.

Isn't grilled asparagus automatically vegan? It is such a yummy thing that there are thousands of variations, some of which include animal products such as butter, cheese, eggs, or bacon. There's no reason vegans should have to wade through all types of recipes to find the ones they need.

Sesame Grilled Asparagus


  • 1 pound fresh asparagus, washed and trimmed
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon of soy sauce
  • A grating of fresh ginger
  • 1 tablespoon toasted sesame seeds


Toss the asparagus with all of the ingredients except the toasted sesame seeds. Grill it to the desired degree of doneness, sprinkle with toasted sesame seeds and serve. Allow it to marinate for several hours before grilling for a more blended flavor and a more intense presence of ginger.

The fibrous ends of asparagus that you cut off need not be discarded; they can be set aside to be used in stocks or soups.

photo by Kristina Mileva, SXC
photo by Kristina Mileva, SXC

Grilled Asparagus with Red Onion Slices and Rosemary


  • 1 pound fresh asparagus, washed and trimmed
  • 2 sprigs fresh rosemary or one teaspoon dried rosemary
  • 2 medium red onions, sliced about 3/8 inch thick
  • 1 tablespoon extra virgin olive oil
  • Kosher salt or sea salt to taste
  • Cracked black pepper to taste


Strip the rosemary leaves from their stems. Gently toss together all of the ingredients except the salt and pepper until everything is lightly coated with olive oil. Add salt and pepper to taste.

Lay the slices of onion down first on aluminum foil and lay the asparagus on top of the onion slices and seal it into a foil packet. Open the packet after about six to eight minutes of grilling and then grill until the all of the vegetables reach the desired level of doneness.


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