Ingredients:

  • 1 lb fresh asparagus, trimmed
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 lemon, for juice and zest

Instructions:

  1. Trim the woody ends of the asparagus (about 1–2 inches). In a bowl or directly on the foil, toss the spears with olive oil, minced garlic, salt, and pepper until evenly coated.
  2. Lay the asparagus in a single layer in the center of a large sheet of heavy-duty foil. Fold the long sides together tightly, then fold the ends to create a completely sealed, flat airtight packet.
  3. Place the packet on a preheated grill at medium-high heat (approx. 400°F/200°C). Close the lid and grill for 10 minutes without flipping.
  4. Carefully remove the packet from the grill and vent the top to release steam. Immediately sprinkle with freshly grated Parmesan cheese and a squeeze of lemon juice while the stalks are hot.