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Grilled Asparagus Pico

If you think that pico de gallo can only be made with tomatoes, you’re in for a treat.

Today’s recipe is a wicked awesome way to spice up your pico game with new flavor and texture combinations.

Grilled Asparagus Pico 3


Pico is traditionally made with a base of tomato, but since this grilled asparagus is the bomb, we’re using it as a pico base here instead. The secret is to grill the asparagus to perfection with those charred grill lines giving this sexy condiment the extra flavor punch and texture.

This isn’t just for tortilla chips. (Although, it IS amazing as a dipper as well, and it brings tacos to the next level … gourmet even.) Put it on fresh, hot out-of-the-oven sourdough, serve it on a burger, tossed over a salad, or use it as a topping for some fully loaded baked potatoes with our Wicked Awesome Sauce.

Grilled Asparagus Pico 2


We’ll have more ideas coming at you later this week.

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Grilled Asparagus Pico

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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