Grilled Asparagus with Balsamic Glaze and Goat Cheese

This grilled asparagus with balsamic glaze and goat cheese is fast and delicious. You only need 4 ingredients and a few minutes to make this simple side dish that everyone will love. No grill? No problem! I’ve included instructions to sauté the asparagus in a pan if you want to cook it inside. 

I’m in love with balsamic and asparagus. We enjoy it several times a week throughout the spring. It’s fantastic tossed in pesto tortellini. My favorite way to cook asparagus has always been grilling it. It gets a little crispy, a little charred, and almost sweet and caramelized from the grill. Thank you, Maillard reaction! And it feels nice to get fresh air and cook the first spring vegetables outside. 

Don’t even get me started on balsamic glaze. I love it so much that I wrote a mini-manifesto on balsamic glaze with balsamic vinegar of Modena. Check out that post to learn to make your own and get plenty of ideas for using it. You can buy bottled balsamic glaze if you want. Then, a crumble of tangy goat cheese to finish this dish takes it to the next level!

Make this grilled asparagus loaded with goat cheese, balsamic, and the optional toppings. Or keep it simple with olive oil, salt, and pepper. It’s a delicious and versatile way to enjoy asparagus. Serve it alongside grilled chicken, salmon, steak, or pork tenderloin. I also love it over grits or polenta!

So crack open a beer or pour a glass of crisp white wine and get the grill ready for the spring season!

Ingredients

• Fresh asparagus. Only use fresh, raw asparagus to make grilled asparagus. Pick out crisp and compact stalks that don’t look limp or wilted.
• Olive oil, salt, and pepper to season the asparagus, keep it moist, and prevent it from sticking to the grill.
• Balsamic glaze is simply reduced balsamic vinegar. It’s sweet, sour, and bursting with flavor. I always make glaze with Balsamic Vinegar of Modena. It’s easy to make at home. You can buy a bottle if you don’t want to make it. It will be with the vinegar and labeled as balsamic glaze or balsamic reduction. 
• Look for a log of plain Chevre goat cheese. It’s soft, creamy, and a little tangy. It pairs with the sweet balsamic and the vibrant grassy asparagus.

Variations

• Cook it inside: No grill? Sauté the asparagus instead! Follow the steps to season the asparagus with olive oil, salt, and pepper. Then, instead of grilling it, heat a pan over medium heat. Add a small amount of olive oil to coat the pan, and sauté the asparagus for 5 or 6 minutes. You don’t need extra olive oil if you use a non-stick skillet. Then, add the balsamic and goat cheese.
• Skip the cheese: This is delicious without the goat cheese. Omit it to make this tasty grilled asparagus vegan and dairy-free!
• Add nuts: Sprinkle the top with chopped and toasted nuts. Walnuts, pine nuts, and pecans all taste great. You can also sprinkle it with candied pecans!
• Add crumbled bacon: Bacon goes so well with the goat cheese and balsamic. I love that combo in my strawberry goat cheese salad! Add oven-cooked bacon to this grilled asparagus to make this even more decadent.

How to Make Grilled Asparagus with Balsamic Glaze

Light your grill, then prep the asparagus.

First you need to trim the asparagus. Hold a stalk with both hands and bend it until it snaps in half. It will snap where the woody part ends. No more guessing about where to cut it!

If any pieces seem particularly tough, you can use a vegetable peeler to peel them. This is unnecessary most of the time!

Place the asparagus spears in a shallow dish and drizzle them with olive oil. Toss them to coat.

Then, sprinkle with salt and pepper and toss again.

Lay the seasoned asparagus spears horizontally across the hot grill grates and cook them for 5 minutes.

Use tongs to carefully roll them over and cook another 2 minutes. You should have some char formed on the spears but they won’t be over cooked or soggy.

Remove them from the grill.

Arrange the grilled asparagus on a platter with the tips all facing the same way. Then, drizzle them with balsamic glaze. Last, crumble the goat cheese over the whole thing!

You can serve this immediately or at room temperature. Just be careful not to let the goat cheese sit out too long!

Refrigerate leftovers for up to 3 days.

When to Serve Grilled Asparagus

• I love this simple side dish and make it often. It’s nice when seasonal asparagus is growing in my garden. It’s delicious with the tangy balsamic vinegar and creamy goat cheese. But I also love making the grilled asparagus without extra toppings. 
• You can serve grilled asparagus with balsamic glaze hot at room temperature or cold. It’s a perfect dish to serve at a BBQ. You can cook it on the grill before cooking the main course. It will still be delicious even if it’s not hot! It’s a perfect take-along side or potluck addition for the same reasons.
• It’s quick enough to serve as a vegetable side dish for a weeknight dinner, yet good enough for company. It’s a perfect spring side and is an elegant part of an Easter spread for brunch, lunch, or dinner.
• Try making this on hot summer nights when you need an easy meal and don’t want to heat the house. 

Flavor Pairing for Asparagus with Goat Cheese and Balsamic Glaze

• Pair it with a crisp white wine, a summer wheat beer, or sweet tea. 
• Serve this grilled asparagus with any meat or fish. I love balsamic glazed asparagus with salmon, steak, grilled chicken, or pork tenderloin.
• I also love serving on top of a bowl of creamy southern grits for a comforting and delicious meatless meal.
• Finish your meal with a bowl of fresh berries topped with whipped cream or grilled peaches and ice cream.

More Yummy Spring Recipes

• Pesto Tortellini
• Strawberry Goat Cheese Salad

Do you love grilling in the spring? What are your favorite foods to eat in the Spring?

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