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Grilled asparagus on foil with a whole lemon and half lemon and seasonings

Grilled Asparagus in Foil

Jani H. Leuschel
Quick, easy vegetable side for your favorite grilled entree. Healthy and delicious, asparagus load your plate with flavor and nutrition!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 96 kcal

Ingredients
  

Optional seasonings: Choose your favorite(s)

Instructions
 

  • 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
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