Grilled Asparagus with Anchovy Walnut Salsa
This easy grilled asparagus recipe is always the first thing I make when it warms up enough to cook outside again. The spears get lightly charred, tender, and sweet, then finished with a punchy walnut salsa verde made with garlic, anchovies, herbs, and lemon. It's a simple spring side that's packed with flavor and only takes 20 minutes to make!
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Asparagus is a staple side dish in my kitchen. It goes with just about everything and comes together quickly with very little effort. It's one of the simplest and most delicious sides you can make!
I especially love asparagus in late spring, when it's still at its peak and grilling season is just getting started.
Normally I love roasting asparagus, but later in the season when the grill starts getting more use, I find myself cooking it over the flames instead.
It just comes out so tasty on the grill! The tips get charred and crisp while the centers stay tender, juicy and sweet.
The Best Grilled Asparagus Recipe
To make this recipe, you can use an outdoor gas or charcoal grill, a grill pan, or if you don't have access to a grill, you can also broil your asparagus until nicely charred.
Grill time will depend on how hot your grill is and how thick your asparagus spears are. Use higher heat for thin spears and lower heat for thicker spears.
In most cases, they'll take about 6 minutes. Thicker spears may need a few extra minutes, while thinner ones will cook faster. You'll know they're ready when they turn bright green, feel tender, and pick up a light char.
Since grilling brings out asparagus' natural sweetness and also adds a smoky charred flavor, it really doesn't need anything else to be great. But I love topping it with a salty, tangy, herby sauce like this one to contrast its sweetness.
The Anchovy Walnut Salsa Verde
This sauce is essentially a cross between a walnut pesto and Italian salsa verde. It gets a nice salty depth from anchovies, acidity from lemon juice, a fresh herbal note from parsley, bite from garlic, and a buttery, crunchy texture from the walnuts. It really wakes up the asparagus and balances out its natural sweetness.
I highly recommend not skipping the anchovies since they add such an incredible flavor, but if you're strongly opposed you can substitute a few finely chopped capers.
I tested this recipe with both anchovies and capers, as well as with lemon zest, but all of those intense flavors were competing for attention, and I ultimately felt it was better pared back.
You can change out the herbs for whatever you have lying around or use any other nut in place of the walnuts. Pistachios, almonds, and pine nuts all work great! It's very flexible.
This sauce is obviously delicious on the asparagus, but it also works as a condiment for other grilled vegetables, chicken, meats, and seafood.
Choosing the Best Asparagus for Grilling
Asparagus is sweeter and more tender when it's in season in the spring, usually from March through June. When it's in season, both the flavor and price are much better!
Look for medium-thick stalks that feel firm, with tightly closed tips and a bright green color. If the spears are on the thinner side, a perforated grill tray helps keep them from slipping through the grates.
How to store fresh asparagus
To keep asparagus fresh, treat it like a bouquet of flowers.
Trim the ends, stand the spears upright in a glass with a little water, and store it in the refrigerator.
This keeps them crisp and hydrated for up to a week!
How to Trim Asparagus
Always trim the ends of asparagus before cooking, since they tend to be tough and stringy.
The easiest way is to bend a spear near the base and let it snap naturally where the tender part begins. Use that as a guide to trim the rest with a knife.
Want more easy asparagus recipes? Try this crispy roasted asparagus with garlic parmesan breadcrumbs, this satisfying asparagus frittata with ricotta, or a fresh shaved asparagus salad with pecorino Romano.
Why This Recipe Works
- It's an easy, flavor-packed side that comes together in 20 minutes.
- Grilling asparagus results in crispy tips with perfectly tender insides that still hold their shape.
- Can be made on any type of grill, a grill pan, or under the broiler.
- The sweet charred asparagus is perfectly balanced by the salty, punchy sauce.
Ingredient Notes
Asparagus - Look for fresh asparagus spears that are nice and firm, with compact tips and a vivid green color. Medium thickness works best for this recipe, but any size will work. Use a grill basket if your asparagus is very thin to prevent the spears from falling through the grill grates.
Anchovy - Anchovies are a must if you're looking for that flavorful umami punch! Use the best quality you can find, it makes a difference. I recommend the brand Fishwife. If you're opposed to anchovies, you can substitute chopped capers.
Walnuts - Fresh, lightly toasted walnuts add butteriness and crunch to the sauce. Always store nuts in the freezer to keep them from turning rancid.
Parsley - Use plenty of fresh Italian flat leaf parsley or a mix of any other fresh herbs you have on hand. Dry herbs are not recommended for this recipe.
Olive oil - Olive oil helps the asparagus spears get nice and crisp and is also the base for the salsa. Use the best extra virgin olive oil you can get.
Lemon - Lemon gives the right acidity to brighten the dish. Stay away from bottled lemon juice for best results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Gas or charcoal grill
- Perforated grill tray or grill pan
- Grill tongs
How to Make Grilled Asparagus with Walnut Salsa Verde
- In a small bowl, combine the anchovies, garlic, walnuts, parsley, lemon juice, and 3 tablespoons of olive oil. Season with black pepper and very lightly with salt, then mix to combine. Taste and adjust as needed with more salt and/or lemon.
Pro Tip: Let the sauce sit for 15-20 minutes to let the flavors meld before serving or make it the night before.
- Preheat a grill to medium-high heat. Toss the asparagus with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
- Grill the asparagus, turning occasionally, until lightly charred and just tender, about 4-6 minutes depending on thickness.
Pro Tip: If the asparagus is very thin, grill it in a grill basket so it doesn't fall through the grates.
- Transfer the grilled asparagus to a serving platter. Spoon the sauce over the top and finish with another drizzle of olive oil and freshly cracked black pepper. Serve warm or at room temperature.
Tips For Perfectly Grilled Asparagus
- Choose medium thickness asparagus spears so they char nicely on the grill without overcooking.
- Before chopping the walnuts, toast them first. Bake in a 350°F oven for 5-8 minutes or toast in a dry pan over medium heat for 2-3 minutes until fragrant. Then rub them between a clean kitchen towel while hot to remove their skins.
- Anchovies should be chopped very finely so they melt into the sauce and distribute evenly rather than sitting in large pieces.
- This dish can be served warm, room temperature, or slightly chilled, which makes it a great option for summer meals or outdoor grilling.
- Make a large batch of salsa to use on other dishes as well, like meats, seafood, roasted vegetables, eggs, as a salad dressing, as a dip for bread, or with rice. It can be stored in the refrigerator in an airtight container for a week.
Grilled Asparagus Variations
- If you don't like anchovies, use finely chopped capers instead.
- Try basil, cilantro, chives, or even celery leaves instead of parsley. You can also use a mix of different herbs.
- Use pistachios, pecans, hazelnuts, or almonds instead of walnuts.
- Grill other spring vegetables besides asparagus, like snap peas, artichokes, spring onions, and radishes, and serve them all together.
What to Serve with Grilled Asparagus
This punchy grilled asparagus goes beautifully with grilled and roasted meats, chicken, and seafood.
Try it with a perfectly pan seared filet mignon, this elegant dijon herb crusted rack of lamb, classic chicken Francaise, or my tomato caper chicken scallopini.
For seafood lovers, this goes beautifully with fish piccata or this dead simple recipe for easy lemon butter fish. Both recipes can be made with nearly any type of white fish!
How to Store and Reheat Grilled Asparagus
Store any leftovers in an airtight container for up to 3 days.
To reheat, spread the asparagus in a sheet pan and reheat in a 350°F oven for 8-10 minutes.
Store leftover sauce in a separate container and keep refrigerated for up to 3 days.
FAQs
If you don't have access to a grill, you can also broil your asparagus in the oven until they're nicely charred. Another great option is using a grill pan over the stove. Cooking times may vary, so keep an eye on them until they look brown and caramelized.
In most cases, asparagus will take about 6 minutes to grill. Thicker spears may need a few extra minutes, while thinner ones will cook faster. You'll know they're ready when they turn bright green, feel tender, and pick up a light char.
No, the salsa doesn't taste fishy and you really won't even notice the anchovies. They provide a salty, umami and rounded depth of flavor to balance out the other ingredients. The butteriness of the walnuts, the acidity of the lemon juice, the bite of the garlic and the herbal notes from parsley all complement each other and help to offset any fishiness.
I strongly suggest giving them a try even if you don't think you like anchovies! But if needed, you can replace them with chopped capers and/or a dash of fish sauce.
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Grilled Asparagus with Walnut Salsa Verde
Ingredients
- 4 anchovy fillets very finely chopped
- 1 garlic clove small, very finely minced or grated
- ¼ cup walnuts toasted, very finely chopped
- 2 tablespoons flat leaf parsley finely chopped
- 2 tablespoons lemon juice plus more to taste
- kosher salt and freshly cracked black pepper
- 1 pound asparagus trimmed
- 5 tablespoons extra virgin olive oil divided, plus more for serving
Instructions
- In a small bowl, combine the anchovies, garlic, walnuts, parsley, lemon juice, and 3 tablespoons of olive oil. Season with black pepper and very lightly with salt, then mix to combine. Taste and adjust as needed with more salt and/or lemon.4 anchovy fillets, 1 garlic clove, ¼ cup walnuts, 2 tablespoons flat leaf parsley, 2 tablespoons lemon juice, 5 tablespoons extra virgin olive oil, kosher salt and freshly cracked black pepper
- Preheat a grill to medium-high heat. Toss the asparagus with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.1 pound asparagus
- Grill the asparagus, turning occasionally, until lightly charred and just tender, about 4-6 minutes depending on thickness.
- Transfer the grilled asparagus to a serving platter. Spoon the sauce over the top and finish with another drizzle of olive oil and freshly cracked black pepper. Serve warm or at room temperature.
Notes
- Choose medium thickness asparagus spears so they char nicely on the grill without overcooking.
- If the asparagus is very thin, grill it in a grill basket so it doesn't fall through the grates.
- Before chopping the walnuts, toast them first. Bake in a 350°F oven for 5-8 minutes or toast in a dry pan over medium heat for 2-3 minutes until fragrant. Then rub them between a clean kitchen towel while hot to remove their skins.
- Anchovies should be chopped very finely so they melt into the sauce and distribute evenly rather than sitting in large pieces.
- Let the sauce sit for 15-20 minutes to let the flavors meld before serving or make it the night before.
- This dish can be served warm, room temperature, or slightly chilled, which makes it a great option for summer meals or outdoor grilling.
- Make a large batch of salsa to use on other dishes as well, like meats, seafood, roasted vegetables, eggs, as a salad dressing, as a dip for bread, or with rice. It can be stored in the refrigerator in an airtight container for a week.
