I am a huge fan of cooking on cedar planks. From sides to main dishes to desserts, I love the flavor and aroma of cedar. I don’t go crazy with the cedar aroma or flavor. I char the planks just enough to add a hint of the wood to whatever I’m cooking. It adds something different to grilled foods. Like these cedar-plank asparagus. Easy as can be to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor. And yes, just a hint of cedar sets these apart from just having grilled them.
Have Them Your Way
You can easily change the flavor of your cedar-plank asparagus by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. A few roasted pecans or walnuts add crunch and well, nuttiness. You can’t mess these up. Just don’t overcook them.
I like to cook with cedar on my Weber grills. They last forever.
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
Also try my cedar-plank sweet corn and my cedar-plank green beans.
Cedar-Plank Asparagus
Equipment
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil use flavor-infused oil if you wish
- 1 fresh lemon thinly sliced
- ½ teaspoon ground black pepper plus more for serving
- ½ teaspoon kosher salt plus more for serving
- Parmesan cheese shaved, for topping
Instructions
- Soak cedar plank in water for 30 minutes to 1 hour.
- Meanwhile bend asparagus stem until it breaks. This will remove the fibrous part.
- Toss the asparagus with lemon slices, oil, pepper and salt.
- Transfer plank to the grill over medium heat and top with the asparagus. Grill 20-30 minutes or until the asparagus is the desired tenderness.
- Serve with shaved Parmesan and sprinkled with more salt and pepper, to taste.
Notes
Nutrition
Nutritional values are approximate.
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!