Pan Grilled Asparagus



Serving size

4 ounces asparagus
30 Minutes

This recipe can easily be multiplied and will keep fairly well if chilled immediately.

Pan Grilled Asparagus


1 quart Water
8 ounces Asparagus, raw
2 quart Ice water
1 spray Spray olive oil
1/8 tsp. Salt


Cut the woody ends off the base of the asparagus spears.

Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil.

Place the asparagus in the water and cook for about 5 - 7 minutes until the spears begin to lose their firmness.

Remove and place the ice water. When the asparagus is cooled, remove it from the water and drain.

Place a large non-stick skillet (or roasting pan) in the oven and preheat to 400°F.

When the pan is hot, add the asparagus, spray lightly with olive oil and sprinkle the salt over the top.

Cook for about 5 minutes and toss the asparagus to coat well. Make sure that all sides come in contact with the pan.

The asparagus will take 10 to 15 minutes total cooking time and should be tossed every 3 - 5 minutes.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Pan grilled veggies are quick and easy. They are great for you and have almost no calories. If you don’t like asparagus, try pan-grilled broccoli or leeks.

"Pray how does your asparagus perform?"

John Adams, second President of the United States, writing to his wife Abigail Adams