Grilled Asparagus with Garlic Butter

On my last week’s trip to the local Farmer’s market I saw bunches of fresh crisp green asparagus spears and I just had to get me some. The fact they were on a special bargain price, made it even more essential for the frugal housewife in me to get these beauties. I absolutely love asparagus and the versatility of the vegetable. You can cook it any way you like and it will taste delicious. I usually bake them or steam them, but as I was prepping up the roast chicken for dinner, I decided to try something different. And the result was great and polished off by both AS and me before we even touched the chicken. So much for it being a side dish!

I love asparagus cause it looks so sexy and some say it’s an aphrodisiac! Well honestly I don’t know about that because, well, I haven’t measured the success of our romantic life in correlation to our eating asparagus. Anyway, I digress again, it is definitely a sexy vegetable, just trim of the ends and cook it whole, and ditch those forks and spoons and eat with your fingers, licking off the sauce or the garlic butter from your finger..Yummm .. Get the picture eh!

This is simple and quick side dish which can be served alongside your mains or on its own as an entree. It just needs four simple everyday ingredients from your pantry, butter, garlic, dried oregano and asparagus of course. I use a heavy bottomed griddle pan, however if you don’t have that, then a heavy bottomed nonstick saucepan will do as well. I like the grill marks which you get from the griddle pan.

Here’s the quick recipe below:

Grilled Asparagus with Garlic Butter

  • Servings: 2-4
  • Time: 20mins
  • Difficulty: “easy”
  • Print


  • 2 bunches of fresh asparagus ends trimmed
  • 1 tbsp salted butter at room temperature
  • 1 clove of garlic minced
  • 1/2 tsp of oregano
  • Crushed black pepper to taste


  1. Heat a griddle pan on medium to high heat.
  2. Place the asparagus spears in a line on the pan and let them dry roast. Turn them around after 5mins or after you see black charred marks on the spears. Keep them on the pan till they turn bright green and are cooked but still have a crunch to them. This should take around 10mins or so depending on the thickness of your pan.
  3. Meanwhile, mix butter, garlic, oregano and crushed black pepper in a bowl.
  4. Drop the butter over the asparagus spears while still on the griddle. Turn the heat off immediately to avoid the butter from browning.
  5. Serve immediately with the melted butter garlic sauce from the pan


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