Grilled Asparagus in Foil
Quick, easy vegetable side for your favorite grilled entree. Healthy and delicious, asparagus load your plate with flavor and nutrition!
Equipment
- Tongs optional
Ingredients
- 1 pound asparagus
- 2 Tablespoons olive oil, extra virgin
- ¼ teaspoon Kosher salt
- ½ teaspoon black pepper, coarsely ground
- 1 lemon, cut in half
Optional seasonings: Choose your favorite(s)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flake, use more or less for desired level of heat
- ½ teaspoon Italian seasoning
- 1½ teaspoons Chermoula
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon fresh flat-leaf parsley, chopped
Instructions Start Cooking
- Wash hands for 20 seconds before starting to cook.
- Rinse asparagus under running water with tips facing down. Gently use your hands to remove any soil clinging to the tips or stalks.Dry the spears using a kitchen towel or paper towel.
- Cut or snap off the tough ends of the stalks. If desired, you can do this in two or three batches by placing an even row of spears on a cutting board and chopping off the bottoms.
- Line half the trimmed spears up on the shiny side of a large rectangle of extra-wide foil. Drizzle with a Tablespoon of olive oil. Season with ¼ teaspoon each of salt and black pepper. Optional: To each packet, add any of your favorite dry spices, such as ¼ teaspoon garlic or onion powder/granules, ¼ teaspoon oregano or Italian seasoning, or ⅛ teaspoon of crushed red pepper flakes. 👀See list above.Note: This is not the time to add fresh herbs. Wait until after grilling.
- Using tongs or your fingers, evenly coat the asparagus in the olive oil and seasonings.Fold the long sides of the foil over the line of spears and then seal the packet by folding in and crimping the short ends.
- Repeat the process with the remaining half pound of asparagus spears.
- Place the envelope on preheated gas grill perpendicular to the grates. Cook for a total of 7 to 8 minutes for thin, pencil asparagus and 9 to 12 minutes for fat asparagus, turning halfway though the cooking time.It's okay to open a packet after the minimum cooking time and check for doneness. Thin asparagus can go from slightly limp to mushy very quickly.
- When grilling time is finished, open the packets and squeeze the juice from a quarter of a lemon over each packet of spears. Add any fresh herbs and toss. Close the packets to seal in the flavors and keep the asparagus warm until ready to serve.
- Pour the lemony, seasoned juices over, and eat them hot with grilled fish, portobello mushrooms, flank steak, or boneless chicken thighs or breasts.
Video
Notes
🌡 Grill temperatures can be highly variable. In general, temperatures for the asparagus should be between 350 and 450 F. Don't worry if your grill doesn't have a temperature gauge, the packets of asparagus will still be okay. Just be sure and check them after the minimum cooking times.
Thickness of the asparagus will dictate how long to grill. Thin spears need only seven to eight minutes total, while thick spears could take up to 12 or 14 minutes.
Keep in mind that after you remove them from the hot grill, they will continue to steam in the packets. If you don't eat them soon, they may become mushy!
Nutrition
Calories: 96kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 151mgPotassium: 283mgFiber: 3gSugar: 3gVitamin A: 914IUVitamin C: 21mgCalcium: 41mgIron: 3mg
Nutrition Facts
Grilled Asparagus in Foil
Amount per Serving
Calories
96
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
151
mg
7
%
Potassium
283
mg
8
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
914
IU
18
%
Vitamin C
21
mg
25
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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