Gluten-Free Pan-Grilled Asparagus, Garlic and Parsley

Pan-Grilled Asparagus, Garlic and Parsley

Gluten-Free Pan-Grilled Asparagus, Garlic and Parsley

Gluten-Free Pan-Grilled Asparagus, Garlic and Parsley

As fresh asparagus begins to show up in the produce market in abundance, I find many recipes to enjoy it – soups, salads, sides, quiches – you get the idea. The best way to enjoy it, though, is perhaps the simplest – pan-grilled in a little oil (or, if you’re like my husband, in a little butter) until crisp-tender, with simple herbs and maybe a squeeze of lemon just before serving. This is cooking gluten-free, making food everyone will like.

Asparagus really doesn’t need much to dress it up – it’s a star on its own!

When it’s in season, like now, it’s economical to serve often.  Cooking asparagus from scratch is simple and frugal, but produces some elegant dishes.

Even for those of us with gluten intolerance or celiac disease, we can eat well – and healthy – with whole foods, simply prepared. Gluten-free living doesn’t always have to be complicated or more expensive.  Making gluten-free meals can be as simple or as hard as you like. Simple as this Pan-Grilled Asparagus….

First of all, asparagus is easy to wash and trim – I just bend the stalk near the bottom to see if it’s tough, and if it is, snap it just above the tough part to break that away. There’s no peeling or long preparation required. Even if you like asparagus in bite-size pieces instead of whole spears, it only takes a moment to cut a handful of asparagus stalks into sections.

Cook it quickly, just until it’s crisp-tender but not overcooked. That maintains enough texture so the spears don’t become mushy, which can be a definite drawback.  (That’s why I don’t like canned asparagus.)  Even before I had to start gluten-free cooking, I liked the texture of fresh veggies, cooked to that ideal point of just barely tender.


Pan-Grilled Asparagus, Garlic and Parsley

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Makes 4 servings


  • 1 Pound Asparagus, fresh
  • 1 Tablespoon Oil (or Butter)
  • 1 Sprig Italian Parsley, chopped
  • 1/2 Teaspoon Minced Garlic (more or less to taste)
  • 1/2 Teaspoon Salt and Pepper (more or less to taste)
  • Squeeze of Fresh Lemon Juice (optional)


Wash the asparagus. Trim the stem ends.

Heat the oil (or butter) in a skillet on medium high.

Add the asparagus and saute, turning frequently, for about 5 minutes.

Add the garlic, parsley and seasonings, and continue cooking, turning frequently, until crisp-tender, just a few more minutes. Squeeze fresh lemon over top, if you like, and serve.

This quick-and-easy recipe is gluten-free and has a low-glycemic index, and (unless you substitute butter for the oil) it’s also casein-free, dairy-free, egg-free, lactose-free, meatless, nut-free and sugar-free. This whole foods recipe can be vegetarian or vegan and is suitable for a paleo diet.



Also linked here:

– Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

– The Gluten-Free Homemaker’s Gluten-Free Wednesdays

– Miz Helen’s Country Cottage’s Full Plate Thursday

– The Whole Gang’s Real Food Weekly

– The Nourishing Gourmet’s Pennywise Platter Thursday

– Frugal Follies’ Frugal Food Thursday

– Cybelle Pascal’s Allergy Friendly Friday

– Real Sustenance’s Seasonal Sunday

-Sweet or Savory April SOS Kitchen Challenge


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  • Ricki

    April 15, 2011

    A perfect way to showcase asparagus in all its glory! I do hope you’ll consider submitting this to this month’s SOS Kitchen Challenge, which features asparagus. You can find all the details and information on how to submit here. 😀

    • Pat

      April 15, 2011

      Thanks, Ricki — I’ll go look at that!

  • Pat

    April 12, 2011

    Thank you, Cherie! I hope you’ll like it, too. For me, since the asparagus is already good on its own, this recipe depends mostly on how much garlic I want at that moment 😉

  • I love asparagus! I think I would really like it cooked this way too. I’ve added the recipe to Favorite Recipes of Last Week post. Check it out! (if you want :)) Thanks, ~Aubree

  • Miz Helen

    April 7, 2011

    Hi Pat,
    This is one of our all time favorite spring vegetables. At one time we lived near a river where Asparagus grew wild on the river bank. We would go down to the river and harvest the Asparagus and bring it home and saute it in a little oil and lemon. Great memories! Your recipe looks so delicious, I must go to the garden once more to see if mine is ready yet. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    • Pat

      April 7, 2011

      What a lovely memory to pick wild asparagus on a river bank! I hope you find some more soon :-)

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