Grilled Asparagus in Foil

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!

Jump to:

• 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.

1. 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.
2. 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).
3. 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

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.

Related Recipes

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