Grilled Asparagus and New Potatoes
Elevate your next cookout with this vibrant and irresistible Grilled Asparagus and New Potatoes recipe. Perfectly charred asparagus spears and golden, crispy new potatoes come together in a simple yet flavor-packed dish. Parboiled potatoes ensure a creamy interior, while a zesty marinade of olive oil, garlic, lemon juice, and a hint of red pepper flakes gives every bite a bright and savory kick. Finished with a sprinkle of fresh parsley, this side dish is as visually stunning as it is delicious. Serve it warm alongside grilled meats or as a standalone vegetarian centerpiece. Ready in just 40 minutes, this easy-to-follow recipe is ideal for summer barbecues or weeknight dinners, bringing fresh, seasonal ingredients to your table with minimal effort.
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Recipe Information
Ingredients
- 1 lb new potatoes
- 1 lb asparagus spears
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Wash and scrub the new potatoes. Cut them in half or quarters, depending on their size, to make uniform bite-sized pieces.
Bring a large pot of water to a boil, add a pinch of salt, and parboil the potatoes for 8-10 minutes until they are just tender but still firm. Drain and set aside to cool slightly.
While the potatoes cool, prepare the asparagus by washing it and trimming off the woody ends.
Preheat your grill or grill pan over medium-high heat.
In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Whisk to create a marinade.
Add the parboiled potatoes to the bowl and toss to coat them evenly in the marinade. Remove the potatoes from the bowl with a slotted spoon and place them on a large platter or baking sheet. Reserve the remaining marinade.
Add the asparagus to the bowl with the reserved marinade and toss to coat.
Place the potatoes on the preheated grill. Cook for 8-10 minutes, turning occasionally, until golden brown and crisp on the outside. Transfer to a serving platter.
Grill the asparagus spears for 5-7 minutes, turning once, until they are tender and have light grill marks.
Arrange the grilled asparagus alongside the potatoes on the serving platter. Drizzle any remaining marinade over the vegetables for extra flavor.
Garnish the dish with fresh parsley before serving. Serve warm.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 9.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
