An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Asparagus

With its deep nutty flavor, light char and delicate smokiness, grilled asparagus has become one of the most popular cookout side dishes around.

Cooking for 4 people


  • 16 asparagus spears
  • olive oil
  • kosher salt
  • ground black pepper
  • freshly grated parmesan cheese (optional)

1 Food Prep

  • Prep your fresh asparagus by rinsing it under cold water and patting it dry with paper towels. 

  • Using a sharp knife, remove the tough, woody bottom portion of your asparagus spears, leaving the tender green stems. Give your asparagus a coat of olive oil and season it with kosher salt and ground black pepper.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Place your asparagus directly over the coals, setting them perpendicular to the grates so they don’t fall through. If you have one, you can use a grilling basket.
  • For thick asparagus spears, grill them for 4 to 5 minutes, turning frequently until fork tender and slightly charred. Thinner spears will cook in 2 to 3 minutes. If your asparagus starts to become too charred for your liking, move them to the cooler side of the grate and allow them to cook through until fork tender.
  • Once your asparagus is cooked, remove them from the grill and plate. Kick up the flavor by finishing your asparagus with a drizzle of olive oil and a sprinkle of coarse sea salt. Shaved or freshly grated Parmesan is also a great way to jazz up any platter of grilled veggies.
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