Ingredients
Method
- Preheat the grill to medium-high heat or the oven to 425°F.
- Coat four large foil squares with cooking spray.
- Distribute the asparagus stalks evenly among the foil squares.
- Season the asparagus evenly with Italian seasoning, salt, and pepper.
- Place two teaspoons of butter into each asparagus packet.
- Fold the foil over the asparagus and seal all edges tightly.
- Grill the foil packets for 15 minutes, turning them over once halfway through.
- Alternatively, bake the asparagus packets for 15 minutes.
- Carefully open the packets and stir gently to ensure the asparagus is fully coated in butter and seasoning.
- Garnish with parsley and serve with lemon wedges, if desired.
Nutrition
Notes
Stalk Selection: I always pay attention to the size of the asparagus because thin spears cook much faster than the thick ones, so I try to group similar sizes together in each packet.
Flavor Variation: I have found that swapping the butter for a high quality olive oil works great if I want a lighter finish, though nothing beats the richness of the melted butter combined with the Italian seasoning.
Sealing Technique: I make sure to seal the foil edges very tightly to trap the steam inside, which is the secret to getting that perfectly tender texture every single time.
Make Ahead Prep: I often put these packets together in the morning and keep them chilled until I am ready to fire up the grill, which makes my dinner hosting much more relaxed.
Safety Note: I always use tongs to open the packets after they come off the heat because the steam that escapes is very hot and can easily burn your fingers if you are not careful.
Serving Tip: I highly recommend a generous squeeze of fresh lemon right at the end to brighten up the earthy flavor of the asparagus and balance the salt.