Fire up the grill and make this delicious and healthy Grilled Asparagus in Foil recipe as a complimentary (low mess) side dish to just about any protein! This 5-ingredient summer side dish is made in under 20 minutes.
When I think of grilling vegetables I think of my childhood. Growing up my dad would make aluminum foil pouches. In those pouches he would load them to the gills with onions and mushrooms and tons of butter. That was the extent of the fresh vegetables we would eat in my house. Like many households of the 80’s and 90’s canned vegetables were a staple.
I had no idea that vegetables started out “fresh” until I was a freshmen in high school. I can’t remember when I fell in love with asparagus. I’d have to say probably some time in high school. My recipe for Grilled Asparagus in Foil is super simple to make
- Asparagus – I like to use the thick cut over the thinner stalks of asparagus.
- Garlic – fresh garlic is best. I like to thinly slice it. The garlic will steam as it sits in the pouch.
- Olive Oil – Always use a good quality olive oil for maximum flavor.
- Salt & Pepper – Season with as little or as much as you would prefer.
Preheat grill to at least 400 degrees Fahrenheit. While grill is preheating, clean asparagus, chop the ends off.
Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet.
Add your olive oil and mix with your hands.
Then add in the garlic, salt, and pepper. Then gently close the pouch.
Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.
Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed aluminum foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.
According to Healthline, “Cooking with aluminum foil can increase the amount of aluminum in your food. However, the amounts are very small and deemed safe by researchers.”
Depending on the size of the food you want to grill will depend on how large of a foil packet to make. For this recipe I suggest using a 12×12 piece of aluminum foil. Gather the sides together, fold over. Then bring the tops together and fold over. The packet should be completely sealed. You can use my folding method or simply crimp the foil together to make more of a purse like pouch.
When you cook asparagus too long it becomes mushy. You will loose the crisp texture and flavor of the asparagus spear.
Tips & Tricks
I’ve been making foil pouch veggies on the grill for years now. Here are a few of my tips and tricks I’ve learned over the past decade.
- For asparagus – I like to use the thicker spears over the thin spears. They hold a better crunch and don’t over cook as easy.
- Make ahead – This is one side dish you can assemble ahead of time and then cook later in the day! Just place in the refrigerator on a dish.
- Quantity – Overall, if you are cooking vegetables in a pouch you don’t need to worry about overcrowding. If you are cooking a protein with a starch and vegetable you do need to be cautious to not over crowd so that everything can cook to appropriate temperature.
- Grilled Barbecue Turkey Breast
- Lemon & Herb Grilled Chicken
- Grilled Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- Grilled Lemon Garlic Snapper
If you make this grilled asparagus recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Grilled Asparagus in Foil
- Aluminum Foil
- 1 lb. Asparagus (thick cut)
- 2 Garlic Cloves thinly sliced
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- Preheat grill to at least 400 degrees Fahrenheit.
- While grill is preheating, clean asparagus, chop the ends off.
- Take a large (12×12) sheet of aluminum foil, and place the asparagus in the middle of it. Gather the sides together and then bring the tops together. Don’t seal just yet. Add your olive oil, garlic, and salt and pepper. Mix with your hands. Then gently close the pouch.
- Reduce the heat of the grill burners to low. Add the pouch to direct heat on a gas grill for 15 minutes.
- Once the asparagus is done cooking carefully remove it from the grill. Carefully open the aluminum foil. Steam will rise from the closed alumium foil, so be extra careful. Mix with tongs, divide evenly among plates and enjoy.
- This is an easy side dish to prep ahead of time. Make it in the morning let it sit in the refrigerator and pull it out for dinner when your ready to grill.
- I prefer thick cut asparagus over thin. If you can only find the thin asparagus reduce your cooking time by 5 minutes.
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