Foil Packet Grilled Asparagus

Perfectly grilled asparagus in foil packets with garlic, lemon, and parmesan cheese. A simple, no-mess side dish that delivers restaurant-quality flavor in minutes.

Gather Your Ingredients

I’ll discuss key ingredients here, but you find the full list with measurements in the recipe card below.

• Fresh asparagus – Look for asparagus with firm, closed tips that are compact and not spreading open. The tips should be a vibrant green or purple-tinged, not yellowing or mushy. Stalks should be straight and uniform in thickness (for even cooking). Avoid stalks that appear woody, dried out, or wrinkled.
• Olive oil 
• Garlic cloves
• Lemon zest – from one lemon.
• Kosher salt and freshly ground black pepper
• Parmesan cheese – Freshly shaved with a vegetable peeler, cheese plane…or, sometimes I use a mandolin!

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

1. Prepare the grill – Preheat your grill to 425°F.
2. Season the asparagus – Toss the asparagus with olive oil, minced garlic, half of the lemon zest, salt, and pepper.
3. Make a foil packet – Place the asparagus in the center of a large sheet of aluminum foil. Fold up the sides and seal the edges to make a packet, but leave some space for steam.
4. Cook the asparagus – Place the packet on the preheated grill and cook for 8-10 minutes (depending on the thickness of asparagus), turning once halfway through. 
5. Serve – Carefully open the packet and transfer asparagus to a serving platter. Top with more lemon zest and fresh Parmesan shavings.

Helpful Recipe Tips

• Trimming the woody ends off asparagus – Grab one stalk from the bunch and bend it near the bottom until it snaps. Gather the remaining spears on your cutting board so the tips are in line. Using the snapped stalk as reference, cut off the bottoms off the remaining stalks.
• Wrapping asparagus in foil – Use a piece of foil at least 18-inches long to ensure there is enough space for the asparagus to be no more than two deep once wrapped. The goal is to make as flat a packet as you can and leave room inside for steam.
• Make-ahead pro tip – Prepare the foil packet up to 2 hours ahead and keep it refrigerated until grilling time.
• Best aluminum foil for the job – Heavy duty foil will resist tearing and hold up well on the grill. If you don’t have that, use a double layer of regular foil. Extra wide foil (18-inches) is also helpful especially if the stalks are long. If you only have regular width (12-inches), overlap two sheets side by side, then create a fold where they overlap so it creates a seal. 

Storing and Reheating

Storage instructions: Leftover cooked asparagus has a relatively short storage life. It’s best to consume within 2 to 3 days. Cool it completely, then store in an airtight container in the refrigerator. You can also line the bottom of the container with a paper towel to absorb excess moisture which will speed deterioration. 

Reheating instructions: (Microwave) Cover with a damp paper towel and reheat at 50% power in 20 to 30 second intervals. (Stovetop) Heat in a skillet with a little olive oil over medium-low for 2 to 3 minutes. (Oven) Reheat on baking sheet for 4 to 5 minutes at 350°F.

Pin For Later! Grilled Asparagus in Foil