How to Cook Asparagus On Blackstone
Asparagus, a versatile and nutritious vegetable, is beloved by many for its unique flavor and multitude of health benefits. Whether you're a seasoned chef or a kitchen novice, incorporating asparagus into your meals can elevate your cooking and this is a great vegetable to made on the Blackstone!
Asparagus is great for cooking out doors in the Spring and Summer time.
If you love cooking food on flat tops or griddles check out How to Cook Steak on a Blackstone Griddle, Philly Cheesesteaks on Blackstone Griddle, or the Smashed Quesadilla Burger.
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Ingredients
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- 1 lb fresh asparagus
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: garlic powder, lemon juice, or Parmesan cheese for added flavor
See recipe card for quantities.
Instructions
Preparation: Start by preheating your Blackstone griddle over medium-high heat. While the griddle is heating up, wash the asparagus and trim off the tough ends. The easiest way to find where the stem becomes tough is by gently bending the asparagus near the base until it snaps; this naturally breaks off the fibrous part.
Season the Asparagus: Place the asparagus in a large bowl. Drizzle it with olive oil, ensuring all the spears are evenly coated. Sprinkle salt and black pepper over the asparagus. You can also add a dash of garlic powder for extra flavor. Toss everything together so the asparagus is well-seasoned.
Cooking: Once the griddle is hot, lay the asparagus spears across it in a single layer. Try to keep them perpendicular to the griddle lines to prevent them from falling through. Cook for about 4-7 minutes, depending on the thickness of your asparagus. Use tongs to turn them occasionally, ensuring they get beautifully charred on all sides but still retain a slight crunch.
Recipe Tips
Asparagus pairs wonderfully with lemon and garlic, but it also stands up well to bolder flavors like Parmesan cheese, balsamic vinegar, or even a touch of soy sauce
Serving: Serve your Blackstone asparagus hot, as a perfect side dish to grilled meats, fish, or as a healthy standalone snack. The griddle’s high heat intensifies the asparagus's natural sweetness while adding a smoky
Selecting the best asparagus is key. Look for firm, bright green stalks with tightly closed tips. Avoid any bunches that appear wilted or have overly dry ends.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Blackstone griddles are popular among outdoor cooking enthusiasts because of their versatility and they are also transportable so you can take them camping or to the lake, unlike traditional grills.
Storage
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
FAQ
Yes, it is recommended to preheat a griddle before using it. This allows for even heat distribution and can help prevent food from sticking. The exact preheating time may vary depending on the type of griddle and the desired cooking temperature, but a general rule of thumb is to preheat for about 5-10 minutes.
Any type of non stick skillet over a stove top will work just fine!
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How to Make Asparagus on the Blackstone
Ingredients
- 1 lb fresh asparagus
- 2 tablespoon olive oil
- salt and black pepper to taste
Instructions
- Start by preheating your Blackstone griddle over medium-high heat. While the griddle is heating up, wash the asparagus and trim off the tough ends. The easiest way to find where the stem becomes tough is by gently bending the asparagus near the base until it snaps; this naturally breaks off the fibrous part.
- Place the asparagus in a large bowl. Drizzle it with olive oil, ensuring all the spears are evenly coated. Sprinkle salt and black pepper over the asparagus. You can also add a dash of garlic powder for extra flavor. Toss everything together so the asparagus is well-seasoned.
- Once the griddle is hot, lay the asparagus spears across it in a single layer. Try to keep them perpendicular to the griddle lines to prevent them from falling through. Cook for about 4-7 minutes, depending on the thickness of your asparagus. Use tongs to turn them occasionally, ensuring they get beautifully charred on all sides but still retain a slight crunch.
