Grilled Asparagus in Foil

a plate of asparagus topped with melted mozzarella cheese

Grilled Asparagus in Foil is a simple and quick side dish featuring fresh asparagus, zesty lemon, and melted cheese, ready in just 25 minutes. Perfect for weeknight dinners or weekend barbecues, this recipe is both delicious and easy to prepare.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: Grilled Asparagus in Foil Recipe

Servings:

Calories: 281kcal

Ingredients

2 tablespoons olive oil, extra virgin
2 teaspoons grated garlic
3 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
½ teaspoon salt
½ teaspoon dried parsley flakes
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
1 pound fresh asparagus stalks, woody ends trimmed
8 ounces mozzarella cheese, shredded
4 teaspoons grated parmesan cheese

Instructions

Preheat oven or gas grill to 425°F. Tear off 4 pieces of heavy duty aluminum foil approximately 12x12 inches each. Lightly spray the center of each large piece of aluminum foil with non-stick spray, or lightly brush with olive oil. Set aside.
In a small bowl, whisk together the extra virgin olive oil, grated garlic, lemon juice, lemon zest, salt, dried parsley flakes, black pepper and crushed red pepper flakes.
To a baking dish or large mixing bowl, add the trimmed asparagus spears and the seasoned oil mixture. Toss to coat all the asparagus in the seasoned oil mixture.
Divide the seasoned asparagus spears into four equal portions. Place a single portion (approximately 5-7 spears depending on their size) into the center of a single prepared piece of aluminum foil. Pull up the long sides of the foil and fold over at the top to seal, then close up the short sides to create a foil pouch. Be careful not to close the packets tightly, as you will need to be able to easily open them to add the cheese. Repeat until all the foil packets are assembled.
If baking, place the asparagus foil packs onto a large baking sheet, then place into the oven. If grilling, you can place the foil packets of asparagus on the barbecue, directly on the grill grates.
Cook the asparagus for 7 minutes, then carefully open each of the foil packets (steam will be released). Add a quarter (a heaping ½ cup) of the shredded mozzarella cheese to the asparagus, then close each of the asparagus spear foil packs. Finish cooking for 7-8 minutes or until the cheese is melted and the asparagus is tender.
Use tongs to remove the foil packets from the grill, or remove the baking tray from the oven.
Open each of the asparagus foil packs and sprinkle a teaspoon of grated parmesan cheese over each of the asparagus servings.

Notes

If you don't have heavy duty foil, you can use two to three layers of regular foil instead.
We used a medium-sized stalks of asparagus. If you have thick stalks, you may need to increase the cook time. Thin stalks may require less time.
It's helpful if all of your stalks are similar in size. It's an easy way to make sure they all cook evenly.
To determine where to trim your asparagus spears, you will want to gently bend one fresh asparagus spear from the bunch. Where the asparagus spear naturally snaps, that is where the woodsy portion ends.
For an easy way to cut your spears of asparagus to a uniform length, line up the top of the asparagus spears in an even layer, then use a sharp knife to cut the ends of asparagus away. Make sure you remove the woody tough part of the stalks, which are more common on thick asparagus spears.
The best way to check for doneness is to use a fork. The fork should be able to pierce through the asparagus spears easily, but the asparagus should not be mushy.

Nutrition