Grilled Asparagus with Lemon Yogurt Sauce

Grilled asparagus is topped with a creamy lemon yogurt sauce and savory hard-boiled eggs in this easy vegetarian brunch recipe.

Grilled Asparagus with Lemon Yogurt Sauce

Indiana asparagus has finally arrived! Just when it seemed like winter would never give up its blustery ways, we received word that local asparagus had arrived at Locally Grown Gardens (and just two blocks from our home!). We rushed over and got some that same night. Nothing makes you want to eat seasonally like the year’s first real produce. This simple grilled asparagus recipe will make your taste buds sing with its tart and fresh flavors. You can easily whip up the yogurt sauce while the asparagus is cooking and enjoy a fancy Easter or Mother’s Day brunch, or a simple dinner, in no time.

Related:What To Do with Hard Boiled Eggs

How to grill asparagus

An indoor grill pan works perfectly for grilling asparagus, and because this recipe uses no oil there will be very little for you to clean up afterwards. When grilling asparagus, choose spears that are thicker in size. Thick asparagus spears are less likely to overcook and become mushy, and will have a nice bite to them even after being grilled. To get beautiful grill marks on your asparagus, flip them only once during the cooking process. If you’re worried about burning the asparagus, gently lift up one of the spears to see how it looks underneath; if it looks nicely browned, it’s probably time to flip them all over.

Making this grilled asparagus with yogurt sauce

Because this recipe is so simple, it’s important that you buy the best quality ingredients that you can. Buy your asparagus when it’s in season for the best flavor, and get it from your local farmers market if possible. Farmers market veggies are picked when the produce is fully ripe, whereas supermarkets often pick fruit and vegetables before they’re ripe to account for shipping time, etc. (meaning store-bought produce isn’t always the best!).

Full-fat, plain Greek yogurt is the best choice for this grilled asparagus recipe, as it has the most flavor and makes for a super creamy sauce. If you prefer your yogurt sauce ultra lemony, add a little lemon zest into the mixture (you don’t want to add extra lemon juice, otherwise the sauce will be too thin).

Finally, don’t skip the fresh parsley in this recipe! It adds a subtle freshness to this dish and complements the lemon juice beautifully. Don’t substitute dried parsley though, as it’ll make your sauce slightly crunchy.

Looking for more easy asparagus recipes?

This recipe is…

Vegetarian and gluten-free.


Grilled Asparagus with Lemon Yogurt Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


Grilled asapargus is topped with a creamy lemon yogurt sauce and savory hard-boiled eggs in this easy vegetarian brunch recipe.



  • 2 eggs
  • 1 bunch of asparagus
  • 2 lemons
  • 7 ounces plain Greek yogurt
  • 1 tablespoon fresh parsley, chopped
  • Kosher salt
  • Fresh ground pepper


  1. Prep the eggs: Hard boil the eggs according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods. Peel and chop the hard-boiled eggs and set aside.
  2. Prepare the asparagus: Wash the asparagus and chop off the tough ends. In a dry grill pan, cook for about 10 minutes until tender, flipping once halfway through the cooking time.
  3. Make the yogurt sauce: While the asparagus is cooking, cut 1 lemon into wedges and reserve, then juice the other lemon. In a bowl, combine the Greek yogurt with 2 tablespoons of the lemon juice. Finely chop 1 tablespoon of fresh parsley and mix into the yogurt.
  4. When the asparagus is cooked, sprinkle the remaining fresh lemon juice onto it and top with kosher salt and fresh ground pepper.
  5. To serve, top the asparagus with yogurt sauce, chopped eggs, and fresh ground pepper. Garnish with a lemon wedge.

  • Category: Brunch
  • Method: Grilled
  • Cuisine: American

Keywords: grilled asparagus, easy asparagus recipe, vegetarian brunch recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Lindsay @ Pinch of Yum
    April 25, 2011 at 7:03 am

    I can’t wait for our farmer’s markets to open!! :) This looks beautiful and springy and fresh. And I love the simplicity.

  • Reply
    An Alaskan Cooks | Alaska Food and Wine
    April 25, 2011 at 3:35 pm

    You’ve given me a serious case of “Farmer’s Market Envy” with your lovely asparagus recipe. It’s far too early for any fresh locally-grown veggies here in Alaska, so I’ll have to live vicariously for now. Thanks for sharing!

  • Reply
    Parsley Sage
    April 25, 2011 at 4:33 pm

    Oh man, that looks tasty! Love the use of greek yogurt. Well done :)

  • Reply
    [email protected]
    April 25, 2011 at 5:00 pm

    Perfect recipe for the day after Easter! Luckily I have all this stuff in my fridge at home. I can’t wait to try it!

  • Reply
    April 27, 2011 at 9:51 pm

    Wow your pictures never cease to amaze me and this looks absolutely delicious! So glad to be a new follower of your blog! :)

  • Reply
    May 14, 2012 at 5:49 pm

    This was a cinch to make and I love adding veggies to breakfast – but I went way overboard on the lemon, lol! I squeezed two instead of one and the lemon was all I could taste. I will definitely be trying this one again though :)

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