I make these like all the time. ALL THE TIME.

I made grilled spicy garlic asparagus to go with this tilapia {deeply good!} and with this salmon {so Deeply good!}, I make them to go alongside grilled steaks… pretty much anything and everything. All right, all right… I make these when I’m lacking creativity and/or time and need a side that takes 5 ingredients and like 10 minutes. Which is pretty much most of the time.

So I truly hope you don’t mind yet another grilled recipe. I’m squeezing in as many grilling posts as I can before summer is ovah. Since I can start my grill with a push of a button… I’ve been grilling like nobodies bidness. But by far my go-to thing to grill is vegetables {and steak… shhh}. Something about that satisfying char that turns blah-de-blah vegetables into something extraordinary. I mean, remember these beans? GAH!

My go-to things to have on hand in the kitchen are lemon, garlic infused olive oil and red pepper flakes. They are a powerful combination and work with only about everything.

Grab a handsome bunch of asparagus.

Trim off the bottom inch- inch and a half-ish.

Rinse and pat dry.

Throw them in a shallow dish and squeeze in half of a lemon… only watch for seeds.

Sprinkle with a couple pinches of kosher salt…

A couple pinches of red pepper flakes…

Lastly simply toss with some olive oil… I know right? Kinda lame I’m posting these, they’re so darn unfussy… but ya know I simply can’t help it.

Preheat your grill to medium-high and place your grilling basket on the grates while that’s happening.

Once the grill and basket are smokin’ hot… throw in the asparagus. Grill for a total of 10 minutes, dropping the heat down to medium if they’re browning too quickly, tossing every so often.

Once a good char has kissed those babies, remove with tongs to the same shallow dish and toss them in the chili-garlic oil that was left behind.

Serve warm with… ANYTHING!