Our easy Blackstone Asparagus recipe is a straightforward, flavorful side dish that works with any meal. Using fresh asparagus, seasoned butter, and a hot Blackstone griddle, this method produces spears that are crisp-tender and full of bright, savory flavor. The technique is simple, quick, and perfect for busy weeknights or any backyard cookout.
Blackstone Asparagus
Cooking asparagus on a Blackstone griddle is an excellent way to concentrate the vegetable’s natural sweetness while achieving a satisfying char and tender bite. This recipe keeps the ingredient list short—asparagus, OWYD Smokey SPG (salt, pepper, garlic seasoning), and salted butter—so the vegetable remains the star. The griddle’s even, direct heat cooks the spears evenly and quickly, making this an ideal side for grilled meats, fish, or a vegetable-forward meal.
Why You’ll Love This Dish
- Fast: From prep to plate in about 10 minutes.
- Minimal Ingredients: Uses pantry staples and fresh produce.
- Flexible: Complements steaks, chicken, fish, or vegetarian mains.
- Bold Flavor: SPG seasoning and butter highlight asparagus without masking it.
More Blackstone recipes available on the site for inspiration.
Recipe Shopping List
You likely have most of these on hand. For exact quantities, see the recipe card below.
- Fresh asparagus (choose firm, bright green spears)
- OWYD SPG (salt, pepper, garlic seasoning)
- Salted butter
Explore 60+ incredible Blackstone recipes for more grilling ideas.
How To Make This Recipe
Here’s a concise overview of the cooking process. Follow the full recipe card below during prep and cooking for best results.
- Preheat the griddle: Heat your Blackstone to medium-low so the butter melts and the asparagus cooks without burning.
- Prep the asparagus: Trim the woody ends by bending each spear until it naturally snaps or by cutting off the bottom inch.
- Melt the butter: Add the butter to the hot griddle and let it coat the surface.
- Cook the asparagus: Lay spears in a single layer over the butter, season with SPG, and let them cook undisturbed for 2–3 minutes. Roll the spears and continue cooking until crisp-tender and slightly charred, adjusting time to the thickness of the spears.
- Serve: Transfer to a plate and serve immediately as a side or appetizer.
Try classic grilled asparagus recipes if you prefer a charcoal or gas grill method.
Recipe FAQ
Place cooled asparagus in an airtight container and refrigerate for up to three days. Reheat gently in a skillet over medium heat or microwave briefly to preserve texture.
For best texture, trim the asparagus in advance and melt butter when ready to cook. Cook the spears just before serving to keep them crisp-tender.
Substitute a simple mix of salt, freshly ground black pepper, and garlic powder. Adjust quantities to taste.
Toppings like lemon zest, grated Parmesan, toasted almonds, or a light drizzle of balsamic glaze add variety without overwhelming the asparagus.
Pair this asparagus with roasts, fish, or grilled chicken for a complete meal.
Serve This With
- Sous vide halibut cheeks
- Grilled chicken thighs
- Creamy mushroom pork chops
- Pistachio-crusted lingcod
More Asparagus Recipes
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Traeger Grilled Bacon-Wrapped Asparagus
-
One-Pot Parmesan Noodles with Asparagus
-
Pickled Asparagus Recipe
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Blackstone Asparagus
Fire up the griddle and make this easy griddle asparagus recipe. It’s quick, flavorful, and the perfect side for grilling season.
5 minutes
5 minutes
10 minutes
Ingredients
- 1 pound asparagus
- 2 teaspoons OWYD SPG (salt, pepper, garlic)
- 2 tablespoons salted butter
Instructions
- Preheat your griddle over medium-low heat.
- Trim the woody ends off the asparagus spears.
- Place 2 tablespoons of butter on the griddle and let it melt and spread.
- Arrange the asparagus in a single layer over the melted butter.
- Sprinkle the SPG evenly over the spears.
- Let the asparagus cook for 2–3 minutes, then roll or flip the spears. Continue cooking until they are crisp-tender; thick spears may need a little longer.
- Remove from the griddle and serve hot.
Nutrition Information
Yield: 4
Amount Per Serving:
Calories: 73
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 47mg
Carbohydrates: 4g
Fiber: 2g
Sugar: 2g
Protein: 3g