Wicked Healthy Recipe Video

Grilled Asparagus Pico

Mix up your Pico de Gallo game with this recipe which puts a twist on things. If you think that Pico can only be made with tomatoes, you’re in for a treat as we have added grilled asparagus as the bases to take the condiment to new levels. Enjoy as a dip with tortilla chips or inside your burrito.

Serves: 2


To grill the asparagus

1 bunch young asparagus, ends trimmed

2 T oil, divided

cooking spray

pinch of salt and pepper

For the Pico

½ medium red onion, diced

2 small tomatoes, cored and small diced

1 bunch cilantro, minced

1 small red jalapeno pepper, diced

juice from ½ lemon

pinch salt and pepper

For the garnish

slice of lemon

sprig of cilantro


To grill the asparagus

1. Toss asparagus in a large mixing bowl with a splash of oil and pinch of each salt and pepper.

2. Preheat a grill skillet over medium heat. When skillet is hot, coat with a light mist of cooking spray and add asparagus in a single file. Spread asparagus across skillet so it lays evenly across.

3. Once the asparagus develops grill marks on the bottom, flip them and allow the other side to grill, keeping it moving to ensure they don’t burn. Once evenly grilled, remove from the heat and set aside and allow to cool. Such a friggin’ delicious side dish as is.

To make the Pico

1. Once the asparagus is cooled, slice into small pieces. Combine with the rest of the Pico ingredients into a medium mixing bowl and toss until well combined.

2. To serve, garnish with a slice of lemon and sprig of cilantro.

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