Want the perfect summer side dish? This Foil Packet Grilled Asparagus is just that – easy to make, tender fresh asparagus, simply seasoned with oil, salt, and pepper, plus a sprinkle of Parmesan cheese.
Toss these foil packs on the grill for an easy and delicious side dish that the whole family will love, or throw these in the oven for a year-round easy way to get dinner on the table.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Show some asparagus love
Asparagus is one of my favorite veggies. If you’re looking for other methods on how to cook it, I have a couple.
You can cook asparagus in the air fryer
And, you can skillet roast asparagus
These packets are perfect for warm weather grilling. Easy to make, and easy for clean up. Simply prep the asparagus, drizzle in the seasonings, wrap it all up in foil, and pop it on the grill.
I love to serve freshly cooked vegetables during the warmer months. Some of my favorite include grilled corn on the cob, Grilled Garlicky Broccoli, grilled artichokes, stuffed zucchini, foil roasted onions, and these easy asparagus packets.
How to Grill Asparagus
Sure, you can place the asparagus directly on the grill rack, but I always have problems with the asparagus spears falling through the grates. Or, just making sure that each spear gets turned and checked individually. And, man, my hand gets hot in there.
So, these foil packets are really the easy answer to the problem.
These packets take just minutes to put together and you end up with perfectly grilled, tender seasoned asparagus.
Choosing which asparagus to buy
The fatter, more mature, asparagus stalks are usually meatier in texture with a stronger flavor than the skinny ones. However, thin stems are typically more tender and sweeter than the bigger, fatter spears.
I tend to choose right in the middle for grilling. The medium thickness spears are my favorite for this cooking method.
But, know that you can’t always get medium stalks at the store, so it’s best to know how to grill them for best results whatever thickness you buy.
Choose asparagus stalks that have tightly closed flower heads (buds); ones that are open and loose are older and won’t be as good.
Look for bright green or violet-tinged spears. And you want asparagus with firm (not limp) stems that don’t wilt when you hold them upright.
Keep it in a plastic bag in the refrigerator so it will last longer, that is, until you cook it.
If you won’t be cooking and eating the asparagus for several days, cut off about one inch of the stalks at the bottom, and put the asparagus upright in a jar filled with a little bit of water. Cover the jar with a plastic bag and store it in the fridge. If the water starts to get cloudy, pour it out and replace it with fresh water, just like you would a vase full of flowers.
How to prepare asparagus
The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
I like my asparagus fairly simple. Salt, pepper, and a little Parm. I like the flavor of the veggies to shine.
But, you can also gussy them up if you want.
Toss in about ½ teaspoon of garlic powder or Italian seasonings with the salt and pepper for garlicky asparagus.
Try adding some lemon zest, a squeeze of lemon wedge, a drizzle of balsamic vinegar, or top with toasted sliced almonds.
Mix up the cheese on top of the asparagus. Feta or Cotija cheese would also be lovely finishing cheeses.
How long does it take to grill?
Cooking times will vary.
It will depend on the thickness of your asparagus. I talked about the thickness above, and again, I like the medium sized ones best for grilling.
Thicker spears will take longer to cook, and super thin ones will take less time. If you get thin stalks, be sure to check them for doneness early.
Grilling times will also vary based on the BTUs of your grill. If you have a super fancy wazzo grill, you may not need to cook on high heat; that might incinerate the food. If you have a regular old big-box brand grill, high heat will work just fine.
Can I Bake these packets?
Yes, you can easily bake the packets, making these a great recipe for year-round enjoyment.
Bake the prepared packet at 425 ° F for 10-15 minutes, or until fork tender.
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Foil Packet Grilled Asparagus Recipe
Foil Packet Grilled Asparagus
- 1 pound asparagus stalks cleaned and trimmed
- 1 tablespoon oil
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 2 tablespoons Freshly grated Parmesan cheese
- Toss asparagus with oil and sprinkle with salt and pepper.
- Place oiled and seasoned asparagus in foil, and fold the foil over the asparagus, sealing completely on all sides.
- Preheat grill to high heat and place the prepared foil packet on the grill grates. Grill on high, flipping halfway through, for about 10-15 minutes or until asparagus is fork tender. Cooking times will vary based on the thickness of the asparagus, and the BTUs of the grill.
- Remove from the grill, carefully open the foil packets, and sprinkle with freshly grated Parmesan cheese if desired.
Oven instructions for baking foil packets:
These can easily be made in the oven. After assembling the packet, bake at 425° F for 10-15 minutes, or until fork tender.