This garlicy, lemony grilled asparagus is the perfect foil packet side to make on your next camping trip or BBQ night.
When we’re cooking at a campsite, sometimes we can get a little hyper-focused on our main dish that we completely forget to make a side. That’s one of the reasons we love making this foil-packet grilled asparagus! It’s so incredibly easy to make, requires very few ingredients, and can be ready in virtually no time.
Grilled asparagus can be a little plain on its own, which is why we like to zhuzh it up a little with salt, garlic, shredded parmesan, and a little bit of lemon zest.
So if you want to add a quick and easy camping side to your bag of tricks, check our recipe for grilled asapargus in foil below!
Why We Love It:
- Super simple camping side that comes together in minutes
- Great way to add a side your meal without dirtying another piece of cookware
- Make the most of the boundiful asparagus season
Asparagus: Looks for medium sized asparagus. The tiny thin ones are prone to overcooking and the super thick stalky ones are just a little too fibrous to be enjoyable without peeling them first.
Olive Oil: A little goes a long way when cooking in a foil packet. Just enough to brush on the salt and garlic.
Garlic Powder & Salt: This is a true power duo that goes well on just about anything.
Lemon: Just a little bit of lemon zest can really make this dish pop. That bright acidity does a lot to balance out the other savory flavors. If you don’t want to zest it, you can just squeeze a bit of lemon juice over the top at the end.
Parmesan (optional): What doesn’t taste better with a little grated parmesan? Very little. A sprinkling of parmesan not only brings some nice umami flavor, but also it makes the asparagus visually look amazing.
Parchment Paper: When making foil packets, we really like to sandwich our food between two layers of parchment paper for a few reasons. 1) It prevents sticking. 2) Keeps the aluminum foil clean so it can be reused or recycled. 3) We don’t have to cook directly on untreated aluminum.
Aluminum Foil: Just the regular heavy duty aluminum foil has been our go to for foil packets. Reynolds Wrap makes a large format grilling foil, which can be helpful for larger groups.
Cheese Grater: A cheese grater with a zester side, or a microplane if you have one, makes quick work of zesting a bit of lemon over the top of the asparagus.
How to make foil packet grilled asparagus—step by step
First step will be to get your fire started or preheat your grill to 400F. You’ll want to be cooking over medium heat, preferably over embers. So take the necessary steps to make sure your campfire is on track to line up with your desired meal time.
Next, prep your asparagus. You’ll want to cut off the bottoms, but by how much will depend on how your asparagus look. You want to get rid of the white, stalky, tough fibrous parts at the bottom—even if that means taking off 2” inches.
Roll out a piece of aluminum foil, then a slightly smaller piece of parchment paper on top of it. Place the asparagus in an even layer on top of the parchment paper. Drizzle a little olive oil over them, sprinkle on the salt and garlic powder, and then use your hands or a silicone brush to make sure each stalk of asparagus is evenly coated.
Now roll out another piece of parchment paper, and then a large piece of aluminum foil. With the asparagus sandwiched between the two parchment paper layers, you can now start to crimp or fold the edges of aluminum foil top and bottom to create a sealed foil packet.
Place the foil packet on the grill grate over your fire. For a nice visual presentation, place the foil packet diagonally across the grill grate to get crosshatch grill marks.
Depending on the heat of your fire, you’re looking at roughly 6-8 minutes on each side, for 12-16 minutes total. You can also take them off and peel open one side of the packet to check how they’re looking.
Once the asparagus has picked up some grill marks and a hint of browning, they’re ready to come off. Remove the top foil and parchment paper layer. You can now add your lemon zest and grated parmesan cheese.
Grilled Asparagus (in foil)
- 1 lb asparagus
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ lemon, zested
- 2 tablespoons grated parmesan cheese, optional
- Start your campfire so you have embers to cook with, or preheat a grill to 400F.
- Cut the tough ends off the asparagus–this could be ½" to 2" depending on the size.
- Roll out a large sheet of foil, followed by a slightly smaller piece of parchment paper (optional).
- Place the asparagus on top of the foil & parchment. Make sure the asparagus is only stacked 2 stalks high to promote even cooking.
- Drizzle with olive oil, then sprinkle on the salt and garlic powder. Use your hands or a silicone brush to make sure the asparagus is evenly coated.
- Cover with another sheet of parchment & foil and crimp the sides to create a sealed packet.
- Place the packet on the grill and cook 6-8 minutes on each side until the asparagus is tender but still has a bit of crunch
- Remove from the grill and carefully open the packet (there will be lots of hot steam!). Finish with some lemon zest and grated parmesan & serve.