Classic Grilled Asparagus and Potatoes

I used to think grilling was just for burgers and hot dogs until I tried tossing vegetables on there. Now I can’t get enough of it, especially when asparagus is in season.

The thing about grilling veggies is that people worry they’ll fall through the grates or turn into a mushy mess. But here’s the secret—you just need to cut them big enough and give them a little oil. Potatoes get crispy on the outside while staying soft inside, and asparagus gets these nice charred bits that make it taste almost meaty. Plus, everything cooks at the same time on the grill, which means less cleanup and more time hanging out with whoever you’re feeding.

What Kind of Asparagus Should I Use?

When picking out asparagus for grilling, you’ll want to look for medium to thick spears rather than the super thin ones. The thicker spears hold up better on the grill and won’t fall through the grates or get overcooked as easily. Fresh asparagus should have tight, closed tips and firm stalks that snap when you bend them – if they’re bendy or the tips look mushy, they’re past their prime. You can find asparagus year-round at most grocery stores, but it’s at its best in spring when it’s in season and tends to be more flavorful and less expensive.

Options for Substitutions

This simple grilled side dish works well with a few easy swaps:

• Red potatoes: You can use Yukon golds, fingerlings, or even baby potatoes instead. Just keep the pieces roughly the same size so they cook evenly on the grill.
• Olive oil: Avocado oil or vegetable oil work just as well for grilling. Both have high smoke points and won’t burn easily over the heat.
• Lemon-pepper seasoning: If you don’t have lemon-pepper on hand, mix some black pepper with a bit of lemon zest, or try garlic powder and black pepper for a different flavor profile.
• Fresh asparagus: While asparagus is the star here, you could substitute with green beans or broccolini. Just adjust the grilling time – green beans might need a few extra minutes, while broccolini cooks at about the same rate.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling potatoes is not parboiling them first – raw potato quarters take much longer to cook through than asparagus, so give them a 5-7 minute head start in boiling water before grilling to ensure everything finishes at the same time.

Another common issue is cutting your potato pieces too large or unevenly, which leads to some pieces being perfectly done while others are still hard in the middle, so aim for uniform quarter-sized pieces about 1-inch thick.

Don’t forget to preheat your grill basket for a few minutes before adding the vegetables, as this helps prevent sticking and gives you better char marks.

Finally, resist the urge to constantly shake the basket – let the vegetables sit for 2-3 minutes between shakes so they can develop those nice caramelized spots instead of just steaming.

What to Serve With Grilled Asparagus and Potatoes?

Since grilled asparagus and potatoes make a great side dish on their own, they pair perfectly with just about any grilled protein you’re cooking up. I love serving them alongside grilled chicken breasts, steak, or even salmon for a complete meal that all comes together on the grill. If you want to keep things vegetarian, try adding some grilled halloumi cheese or portobello mushrooms to round out the plate. A simple lemon wedge on the side is all you need to brighten everything up, though a dollop of garlic aioli or herb butter never hurts either.

Storage Instructions

Store: Keep your leftover grilled asparagus and potatoes in an airtight container in the fridge for up to 3 days. They’re great to have on hand for quick lunches or as a side dish throughout the week.

Reheat: You can warm these up in the oven at 350°F for about 10 minutes to get them crispy again, or just heat them in the microwave for a minute or two if you’re in a rush. I actually like eating the leftovers cold in a salad too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 7-9 g
• Fat: 14-16 g
• Carbohydrates: 55-60 g

Ingredients

For the potatoes:

• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper seasoning
• 1 pound potatoes, cut into 1-inch cubes
• 1/2 teaspoon dried thyme

For the asparagus:

• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning
• 1 lb asparagus, trimmed to 5-inch lengths
• 1 clove garlic, minced

Step 1: Prepare Potatoes and Heat Grill

• 1 pound potatoes, cut into 1-inch cubes
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon dried thyme

Cut potatoes into 1-inch cubes and place them in a bowl.

In a separate small bowl, whisk together 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon lemon pepper seasoning, and 1/2 teaspoon dried thyme.

Pour this mixture over the potatoes and toss until evenly coated.

While the potatoes marinate, heat your grill to medium heat.

I find that letting the potatoes sit in the seasoning for just a few minutes helps them absorb more flavor.

Step 2: Grill Potatoes Until Nearly Tender

• seasoned potatoes from Step 1

Transfer the seasoned potatoes from Step 1 to a grill basket, spreading them in a single layer for even cooking.

Place the basket on the medium-heat grill and cook for about 15 minutes, shaking the basket occasionally to ensure all sides get contact with the heat.

The potatoes should be mostly tender with slight resistance when pierced with a fork—they don’t need to be completely soft yet since they’ll continue cooking when the asparagus is added.

Step 3: Prepare Asparagus While Potatoes Cook

• 1 lb asparagus, trimmed to 5-inch lengths
• 1 clove garlic, minced
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning

While the potatoes are grilling, trim the asparagus to 5-inch lengths, removing the woody ends.

Place the trimmed asparagus in a bowl and add the minced garlic, remaining 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon lemon pepper seasoning.

Toss gently until every spear is lightly coated.

I like to mince the garlic fresh right before adding it so it’s at its most aromatic.

Step 4: Combine and Finish Grilling

• grilled potatoes from Step 2
• seasoned asparagus from Step 3

After the potatoes have cooked for 15 minutes, add the seasoned asparagus from Step 3 to the same grill basket, nestling the spears among the potatoes.

Continue grilling for about 10 minutes, shaking the basket occasionally, until the asparagus is tender and lightly charred and the potatoes are fully cooked through.

The asparagus will be done when it has a slight char and bends easily when pierced.

Classic Grilled Asparagus and Potatoes

Delicious Classic Grilled Asparagus and Potatoes recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 375 kcal

Ingredients

  

For the potatoes

• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper seasoning
• 1 pound potatoes, cut into 1-inch cubes
• 1/2 teaspoon dried thyme

For the asparagus

• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning
• 1 lb asparagus, trimmed to 5-inch lengths
• 1 clove garlic, minced

Instructions

 

• Cut potatoes into 1-inch cubes and place them in a bowl. In a separate small bowl, whisk together 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon lemon pepper seasoning, and 1/2 teaspoon dried thyme. Pour this mixture over the potatoes and toss until evenly coated. While the potatoes marinate, heat your grill to medium heat. I find that letting the potatoes sit in the seasoning for just a few minutes helps them absorb more flavor.
• Transfer the seasoned potatoes from Step 1 to a grill basket, spreading them in a single layer for even cooking. Place the basket on the medium-heat grill and cook for about 15 minutes, shaking the basket occasionally to ensure all sides get contact with the heat. The potatoes should be mostly tender with slight resistance when pierced with a fork—they don't need to be completely soft yet since they'll continue cooking when the asparagus is added.
• While the potatoes are grilling, trim the asparagus to 5-inch lengths, removing the woody ends. Place the trimmed asparagus in a bowl and add the minced garlic, remaining 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon lemon pepper seasoning. Toss gently until every spear is lightly coated. I like to mince the garlic fresh right before adding it so it's at its most aromatic.
• After the potatoes have cooked for 15 minutes, add the seasoned asparagus from Step 3 to the same grill basket, nestling the spears among the potatoes. Continue grilling for about 10 minutes, shaking the basket occasionally, until the asparagus is tender and lightly charred and the potatoes are fully cooked through. The asparagus will be done when it has a slight char and bends easily when pierced.