Grilled asparagus is one of those vegetables that we could eat every single day! What you will never find on our plate is sad, steamed, mushy asparagus. So if you’re looking for that, keep on walkin’ by. Today, we’re sharing how to make a simple, healthy grilled asparagus in foil that keeps the stalks crispy, right until you serve them!

We love to season the asparagus with fresh lemon juice and a hefty sprinkling of Parmigiano Reggiano — that nuttiness works so well with spring asparagus!

Read on below for our tips and tricks to make this beautiful spring and summer side dish perfectly every single time!

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Ingredients For Grilled Asparagus In Foil

Fresh asparagus (not canned!!)
Extra virgin olive oil
Kosher salt + freshly ground black pepper
Fresh lemons
Parmigiano Reggiano

How To Grill Asparagus

Prepare the asparagus. Preheat a grill to 400-425F. Use a sharp knife to cut off 1 ½ – 2″ from the bottom of each asparagus stalk. These are woody, hard, and tough to chew. Discard.
Season the asparagus. Place trimmed asparagus on a large piece of aluminum foil. You might have to do this in two batches depending on the size of the asparagus bundle. Try not to have more than two asparagus stacked on top of each other or it won’t cook evenly. Drizzle the asparagus with 2 Tbsp olive oil, ½ tsp Kosher salt, and a pinch of freshly ground black pepper.
Wrap in foil. Pull up the sides of the aluminum foil, then fold tightly to create and seal the asparagus into a wrapped packet.
Grill the asparagus. Place each packet on a preheated grill, then cook for 5-6 minutes per side. Remove carefully, then rest for 5 minutes. See note below.
Garnish then serve. Carefully open each packet (watch out for the steam!), then finish with a squeeze of fresh lemon, grated Parmigiano Reggiano cheese, and a sprinkling of flaky sea salt. Serve immediately.

Note: thinner stalks of asparagus will cook in less time (3-4 minutes), while larger, thicker stalks may take 6+ minutes per side.

Tips For The Best Grilled Asparagus

Look for firm asparagus. When buying asparagus, make sure the stalks and tips are both firm. If they are mushy in any way, don’t buy ’em!
Remove the tough, woody ends. The bottom of asparagus stalks tends to be tougher and woody. Simply line the asparagus up on a cutting board, then use a sharp knife to cut off the bottom 1 ½ – 2″. You’re good to go!
Don’t add a ton of flavors before cooking. Simple grilled asparagus is the best. If you want to add a bunch of different flavors (fresh herbs, citrus, cheese, etc.), do so after the asparagus comes off the grill. Very similar to roasting veggies!

FAQs

Should I snap the ends off my asparagus? You can, but we find that (1) this ends up wasting more asparagus than is necessary, but also (2) it doesn’t snap off evenly. We much prefer to use a knife to trim the bottom 1 ½ – 2″ off each stalk.
Can I grill the asparagus directly on the grates? Yes, absolutely!! If you do this, make sure to thoroughly clean the grill grates first, then place the asparagus perpendicular to the grates. This way, you don’t lose any asparagus stalks while cooking. Instead of flipping each asparagus, use tongs to gently roll them all over at once every few minutes so they cook evenly on all sides.
Which is better: thin or thick asparagus stalks? This is totally a matter of personal preference. I prefer thicker stalks, while my husband prefers thinner. We tend to look for asparagus that falls in between. The only thing the thickness effects is the cook time.
How do I know when the asparagus is fully cooked? It should be a bright green color and be ever so slightly firm — not mushy at all!

Grilled asparagus in foil on a plate with orzo

How To Serve

With crispy crumbled bacon
Other than Parmesan, you could top them with grated Gruyere, Pecorino, or Pepper Jack for a nice kick!
Go Asian-inspired: toss with soy sauce, minced garlic, grated ginger, and lime juice! Stir fried sesame asparagus? Yes, please!
Go Tex-Mex inspired: toss with garlic, chili powder, cumin, and lime juice, then serve with thinly sliced scallions or finely chopped red onion
Go Mediterranean: serve with kalamata olives, sun dried tomatoes, and feta cheese!
Like crunch? Add crushed pistachios, toasted pine nuts, or slivered almonds before serving!
Cut the leftovers into bite size pieces, then toss with pastas, rice dishes, or add to breakfast scrambles!

Grilled chicken with asparagus and lemon on a plate

What To Serve With Grilled Asparagus In Foil

This healthy asparagus side dish is just so delicious! You’ll find that it pairs easily with just about everything. So enjoy it while you can, because spring asparagus season is truly too short! If you make this Grilled Asparagus in Foil, please let us know by leaving a review and rating below!

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More simple side dishes to try!

Oven Roasted Broccoli Blistered Shishito Peppers with Garlic and Sesame Roasted Root Vegetables Sicilian Cauliflower Roasted Broccolini

Grilled asparagus with lemon and parmesan on a plate.

Print Recipe

5 from 3 votes

Grilled Asparagus In Foil Recipe

Asparagus is a springtime staple, and this is our favorite way to enjoy it. You'll love serving this healthy grilled asparagus in foil with all meats and seafood. Finish with a squeeze of fresh lemon and a sprinkling of Parmigiano Reggiano cheese. GF

Prep8

Cook12

Total20

Course: Dinner, Lunch

Cuisine: American

Keyword: grilled vegetables, lemon asparagus, spring asparagus

Servings: servings

Calories: 99kcal

Author: Ari Laing

Equipment

Grill

Aluminum foil

Ingredients

1 (1 lb) bundle of asparagus divided
4 Tbsp extra virgin olive oil
1 tsp Kosher salt
pinch of freshly ground black pepper
¼ cup Parmigiano Reggiano freshly grated, for serving
Lemon wedges for serving
Flaky sea salt for serving

Instructions

Prepare the asparagus. Preheat a grill to 400-425F. Use a sharp knife to cut off 1 ½ – 2" from the bottom of each asparagus stalk. These are woody, hard, and tough to chew. Discard.
Season the asparagus. Place trimmed asparagus on a large piece of aluminum foil. You might have to do this in two batches depending on the size of the asparagus bundle. Try not to have more than two asparagus stacked on top of each other or it won't cook evenly. Drizzle the asparagus with 2 Tbsp olive oil, ½ tsp Kosher salt, and a pinch of freshly ground black pepper.
Wrap in foil. Pull up the sides of the aluminum foil, then fold tightly to create and seal the asparagus into a wrapped packet.
Grill the asparagus. Place each packet on a preheated grill, then cook for 4-6 minutes per side. Remove carefully, then rest for a few minutes. See note below.
Garnish then serve. Carefully open each packet (watch out for the steam!), then finish with a squeeze of fresh lemon, grated Parmigiano Reggiano cheese, and a sprinkling of flaky sea salt. Serve immediately.

Notes

Thinner asparagus stalks will cook in less time. We recommend 4 minutes per side.
Look for firm asparagus. Make sure the stalks and tips are both firm. If they are mushy in any way, don’t buy ’em!
Remove the tough, woody ends. The bottom of asparagus stalks tends to be tougher and woody. Simply line the asparagus up on a cutting board, then use a sharp knife to cut off the bottom 1 ½ – 2″ — discard.

Nutrition

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