Grilled Asparagus in Foil

Name: Grilled Asparagus in Foil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12-16oz fresh asparagus stalks, ends trimmed; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; Pinch of ground black pepper

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Grilled Asparagus in Foil is an easy summer side and no concerns about the asparagus stalks slipping through the grill grates! There are so many options for seasoning and the asparagus packet grills up in as little as 10 minutes!

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Ingredients
Variations
Step by step instructions
Frequently Asked Questions
Leftovers and Storage
Recipe Notes and Tips
Related Recipes
Recipe
Reviews

Ingredients

Fresh Asparagus Spears - Ends trimmed and discarded. I prefer to buy asparagus with slightly thicker stalks. But the key is to try to buy a bundle that has stalks with even thickness for even cooking.
Olive Oil
Salt and Pepper
Lemons - optional for serving
Foil - I like to use the thicker, sturdier foil.

Variations

Although all you really need is olive oil, salt, and pepper when grilling vegetables… there are lots of ways to mix up the flavors. Here are some of my favorite variations:

Butter - Instead of olive oil, you can add a few pats of butter to the packets.
Fresh Lemon – After grilling, spritz with fresh lemon juice and lemon zest.
Parmesan – Sprinkle with fresh, finely grated Parmesan Cheese after grilling or you can add it to the foil packet so it gets extra melty.
Spice – For a kick, sprinkle on a pinch of red pepper flakes.
Garlic – Sprinkle with a little garlic powder before grilling in addition to the salt and pepper.

Step by step instructions

This grilled asparagus recipe is great because the foil packet prevents the stalks from falling through the grill grates.

Prepare Packet - While the grill preheats, make the packet. Cut a large sheet of foil - you can make one large packet (like pictured) or a few smaller packets. Add the trimmed asparagus spears to the middle of the sheet of foil, drizzle with olive oil, and season with salt and pepper. It's best to not pile the asparagus up too much or they won't cook evenly. Fold the foil sides over to form a packet.
Grill - Place the packet on the preheated grill and grill for 10-15 minutes (depending on stalk thickness). You can carefully open the foil on the grill to test the doneness with a fork. When the asparagus are just fork tender, remove the packet from the grill (I like to use a large metal grilling spatula to do this).
Serve - Open up the packet and transfer the asparagus to a serving plate. I love to give a squeeze of fresh lemon juice and sprinkle of lemon zest.

Frequently Asked Questions

How long does it take to grill asparagus?

Grilling asparagus in a foil packet takes a few minutes longer than placing the stalks directly on the grill. In the foil packet, it takes 10-15 minutes to grill the asparagus (depending on their thickness).

Do you need to trim asparagus?

It is best to trim the ends off of asparagus. I like to snap an end off of one to tell how much to trim then use a sharp knife to cut them all at once. The ends can be tough and woody.

How do you store asparagus?

The best way to store asparagus is to treat them like fresh flowers! Place the asparagus in a large jar or glass and add a couple inches of water. Place a plastic bag over the top to trap the moisture. Store the asparagus like this in your fridge – they’ll keep a few days longer vs just placing them in the fridge as is.

Leftovers and Storage

Grilled Asparagus is best eaten soon after grilling, but leftovers can be stored in the fridge for up to 5 days.

Recipe Notes and Tips

Test for Doneness - The grill time will vary based on the stalk thickness. I like to carefully open the packet just enough to squeeze a fork in to test for doneness.
Tightly Seal the Packet - You want the packet to be well sealed. You can add a second piece of foil on top before folding over and crimping the edges, if needed. They key is to trap the steam in the packet for quicker cooking.
Flipping is Optional - Many recipes call for flipping the packet over halfway through. While this can help with more even cooking, it can be tricky to flip and makes it easier for the oil and juices to spill. Instead, I like to keep the asparagus in an even layer, not piled up on top of each other, so they cook evenly.
Don't Pile Up - It's best to not pile up the asparagus more than two deep so it all cooks evenly.

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Recipe

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5 from 1 review

Author: Kathleen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Sides, Veggies, Grilling
Method: Grilling
Cuisine: American
Diet: Vegan

Ingredients

12-16oz fresh asparagus stalks, ends trimmed
2 tablespoons olive oil
½ teaspoon kosher salt
Pinch of ground black pepper

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Instructions

Preheat Grill - Preheat grill to 425 degrees F for direct grilling.
Prepare Packet - While the grill preheats, make the packet. Cut a large sheet of foil - you can make one large packet (like pictured) or a few smaller packets. Add the trimmed asparagus spears to the middle of the sheet of foil, drizzle with olive oil, and season with salt and pepper. It's best to not pile the asparagus up too much or they won't cook evenly. Fold the foil sides over to form a packet - if needed you can add a second piece of foil on top.
Grill - Place the packet on the preheated grill and grill for 10-15 minutes (depending on stalk thickness). You can carefully open the foil slightly on the grill to test the doneness with a fork. When the asparagus are just fork tender, remove the packet from the grill (I like to use a large metal grilling spatula to do this).
Serve - Open up the packet (watch out for steam) and transfer the asparagus to a serving plate. I love to give a squeeze of fresh lemon juice and sprinkle of lemon zest.

Notes

Tightly Seal the Packet - You want the packet to be well sealed. You can add a second piece of foil on top before folding over and crimping the edges, if needed. They key is to trap the steam in the packet for quicker cooking.

Flipping is Optional - Many recipes call for flipping the packet over halfway through. While this can help with more even cooking, it can be tricky to flip and makes it easier for the oil and juices to spill. Instead, I like to keep the asparagus in an even layer, not piled up on top of each other, so they cook evenly.