How to Cook Grilled Asparagus in Foil

Enjoy this flavorful Grilled Asparagus in Foil! I used fresh asparagus and seasoned it with olive oil, salt, and pepper, and then grilled to perfection. Lemon slices add a zesty finish.

Every springtime and summer comes one more gift, apart from blooming flowers – asparagus. It remains one of the most unique, tasty, and nutritious veggies.

It comes in two sizes – thick and thin. You could be wondering: “How different are they, and should I buy the thick or the thin ones?”

Well, many people think they are the same. But there are a few things that differentiate between thick and thin.

Thick and thin asparagus

• Fiber – Thin stalks have fibers that firmly hold onto each other, and are still firm even when cooked. On the other hand, thick stems are higher in fiber, although not as firm.
• Cooking time – Thin stalks cook faster. That’s why restaurant chefs prefer them. Thick stems take a little longer to soften, so grilling or roasting them is always more effective.
• But both types should be ready in under 5 minutes. This makes it a perfect ingredient for salads.

How does color affect its flavor

One incredible thing about most veggies is that they let you enjoy the taste, nutrition, and color.

Asparagus comes in green, white, and purple. Which one should you choose? Is there any difference between them in terms of nutritional value?

Well, it is still nutritious regardless of what color it has. However, there is a slight difference when it comes to flavor.

Green stalks have a somewhat grassy flavor, while the white ones are mild and a little bitter. Since it has 20 percent sugar, purple asparagus has a nuttier and slightly sweeter taste.

It contains Vitamins A and C as well as folic acid and fiber. The green one has additional potassium, calcium, and beta-carotene.

Ways to cook asparagus

Like any other veggies, always check the timing when cooking asparagus. Note that overcooking it may destroy all the vitamins and other nutrients and render it useless.

You can grill, sauté, roast, steam, blanch, bake, or shave it in a salad. Besides grilling, one of my favorites is air fried.

• Grilling is fast and fun. I go into depth on how to cook grilled asparagus below under the heading Instructions. It’s so simple.
• Sautéing uses dairy-free butter or oil and you can cook it with just about any seasoning of your choice.
• Roasting is also super simple and you just slide the baking sheet into the oven after tossing.
• Steaming calls for a tall asparagus steamer to keep the stalks nice and long.
• Blanching is done quickly by dipping asparagus into boiling water and then removing it quite quickly. This is also perfect for freezing.
• Baking takes the longest time. At 350°F, it takes 25 to 30 minutes.
• The fresh served veggie is wonderful with very young tips are cut off and used in a salad along with shaved stems.

Sometimes, it won’t hurt to eat all three colors on one plate, especially if you’re a colorful person. Nevertheless, make sure you cook them separately in case the stalk thicknesses are different.

Most asparagus stalks turn green when cooked. You can always maintain the color and nutrients by cooking it briefly.

Ingredients

As you can see in the photo above there are only a few ingredients and they enhance this aspargus bundles to no end.

• Lemon is also fantastic when it’s grilled and then you get to squeeze some of the flavors over the veggie before eating.
• Extra virgin olive oil helps the salt and pepper stick and aids in cooking.
• Salt and pepper adds a lot of flavors with just a little bit of seasoning.
• Foil for wrapping up those pretty bundles.

Instructions

How to cook grilled asparagus in foil and without foil.

• First, prepare the stalks. It only takes minutes. Lay it down across a cutting board and cut off the very tough ends of the stalks.

• If you are going to grill straight on the grill lay the asparagus on a baking sheet. This is to catch the runoff when tossing.
• Sprinkle with the oil and salt and pepper.
• Toss to get it all completely coated. You can do this with a spatula or your hands.
• Then grill by laying diagonally on the grill. Rolling often, 5-8 minutes.

• To use foil
• Add asparagus to foil sheets that are large enough to fold over the asparagus and crimp all of the edges. You’ll be making packages.
• Drizzle with olive oil and sprinkle with salt and pepper 
• Grill the packets directly on the grill 5-8 minutes, depending on size, turning frequently.
• Serve immediately with grilled or fresh lemons slices.
• The photo below shows the packets open with lemon and pats of dairy-free butter. The butter is optional.

How to store

Asparagus is highly perishable, and it will continue to grow even after harvesting, provided the conditions are favorable. To prevent your precious vegetables from going bad, cut an inch off the tips.

Tie them in a bundle and vertically place them in a tin with some water. Make sure all the stalks are slightly immersed in water and loosely cover them with a plastic bag.

Place them in a refrigerator and store for up to 5 days. Note that storing them for a long time may be unhealthy.

Even though asparagus come in different sizes and colors, nothing beats the fact that it is a nutritious veggie.