Broiled Asparagus

Our broiled asparagus recipe provides an easy, efficient, and hands-off way to cook the verdant vegetable, which is in season from April to June. Broiling, which relies on high, direct heat, is a perfect match for quick-cooking produce like asparagus and lends a charred finish reminiscent of grilling. The only ingredients you need are the asparagus, a touch of olive oil, and salt and pepper, and the single piece of equipment required is a baking sheet or broiler pan. Serve the asparagus as is, or finish it with some grated or crumbled cheese, fresh herbs, or a squeeze of citrus juice for a flavorful side that’s full of nutrients—and so very easy to pull off.

How to Buy and Prep Asparagus for This Recipe

Look for firm, sturdy stalks with compact, bright green tips. Avoid any bunches that feel limp or have frayed, dry looking tops. Asparagus can vary greatly in thickness, but the good news is that you can use any size for this recipe; just keep in mind that the thinner the stalks, the more quickly they'll cook (so keep an extra-close eye on them).

Prepping

Rinse the spears well under cool water, then use a sharp knife to trim off the woody ends. We don't recommend snapping off the ends as doing so can take off more of the edible part than necessary. If your asparagus is particularly thick, peel the bottom few inches, it will allow for more even cooking and make them easier to eat.

Tips for Broiler Success

Broiling is an often underutilized cooking method, but it shouldn't be. In fact, it's one of the easiest ways to impart a smoky flavor and a charred finish without having to lug your food out to the grill. Follow these tips to become best friends with your broiler:

Adjust your oven rack: When baking, it's typical to cook your food on the middle rack which allows for even heat distribution. Broiling is another story: The closer the food is to your broiler's heating element, the more quickly it will cook and the better it will brown. We recommend adjusting the oven rack so it's between two and six inches from the top.

Use the right pan: Just because a pan is oven-safe doesn't mean it's safe to use under a broiler. Stick to sturdy, metal pans made from materials like aluminum and cast-iron and avoid glass, silicone, and nonstick coatings. Parchment paper can also easily catch fire under the high heat of a broiler, so if you're lining your pan for easy cleanup, opt for foil instead.

Stick close by: A broiler's strength can vary greatly from stove to stove and broiled food can go from browned to burned in a matter of seconds. When broiling, stay near your oven and keep a close eye on things (and don't be afraid to open the door and peek from time to time—it won't impact whatever you're cooking).