Grilled Italian Garlic Asparagus
Last week when I fired up the grill to make sausage kabobs, I decided to cook up some asparagus on the grill too. (Above is the picture I took BEFORE I sealed it up and threw it on the grill.)
So I did one of my favorite grill tricks: I made a packet of veggies in foil. I do this a lot with potatoes: toss them with a bit of oil, add seasonings, onion, sometimes other veggies or garlic, and cheese. I skipped the cheese this time on the asparagus because I wanted roasted asparagus on its own, but feel free to add grated Asiago or Parmesan or even an Italian blend of cheeses for an even more delightful veggie side.
With asparagus spears, it’s hard to “toss them” in oil, so I brushed it on instead. I infused some garlic into the oil to give it some extra flavor.
(Below is the “after” picture, when the asparagus was perfectly steam-grilled in the foil packet.)
- 1 Tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1 - 3 cloves garlic, peeled and chopped fine
- Red Robin seasoning & fresh ground pepper
- 1 bunch asparagus
- Juice of 1/2 of a lemon
- Aluminum foil
- In a small bowl, mix the olive oil, Italian seasoning and garlic. Let set for at least 15 minutes to let the garlic infuse into the oil.
- Fire up the grill. Make a square of aluminum foil and set the asparagus on it. Brush with the garlicky oil, sprinkle with Red Robin seasoning and fresh ground pepper, then squeeze the lemon juice all over.
- Cover the square with another square of foil and fold in the edges to seal.
- Set the asparagus packet on the grill and let cook for several minutes, rotating as needed. Open up one side and peek into the packet to see if the asparagus is done.
- When the asparagus is crisp tender, remove from heat and transfer the asparagus to a serving plate. Serve hot.
A sprinkle of Parmesan or Asiago cheese on top of the asparagus before grilling is a wonderful addition.
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