Greetings, springtime for asparagus! Say “I. I.” if you’re a fan of this leafy green. I’ve been making today’s recipe for years, and it’s hands-down my favourite way to prepare asparagus. Nevertheless, I will admit that our bacon-wrapped asparagus and shrimp scampi are both strong contenders.
Let’s start with a little primer on asparagus. Although peak asparagus season is in the spring (late February to early June), you can still get it in stores throughout the summer (thus the popularity of grilled asparagus).
Asparagus appears quite different when viewed from its tip to its base. The nicest feature of an asparagus is its head or tip, which resembles a miniature tree. Contrast this with the woody bottom of the spear, which you will obviously discard after cutting it off, and you will immediately see why this part of the spear is so delicious.
ASPARAGUS GRILLING TIME
When it comes to preparing asparagus, here are some tips.
Asparagus is versatile and may be prepared in a variety of ways, including on the grill, in the oven, pan-fried, steamed, etc. A few minutes spent cleaning and preparing your asparagus will save you time and effort later on. Doing so is a breeze.
- Run the bunch of asparagus under cold water while holding it with the tips down.
- Rub the ends between your fingers to get rid of any grit or worms that may have gotten caught there.
- Since asparagus grows underground, some soil particles may naturally adhere to the vegetable.
- Then, pat the asparagus spears dry with a cloth.
Remove about an inch from the tip of each asparagus spear. - This is because this section of the asparagus is extremely woody and difficult to digest, so we cut it off.
Foil- Grilled Asparagus Preparation
Instructions for Grilling
Asparagus with Aluminum Foil.
When you’re ready to grill your asparagus, you can do so now that it has been prepped. Using a foil packet makes this step quite easy. Asparagus, olive oil, salt, pepper, and tin foil are all you need for this recipe.
Spread out a wide piece of tin foil and spread out a pound of asparagus spears on it.
The next step is to add a lot of olive oil and coat everything evenly. Add salt, pepper, and any other seasonings you choose.
Toss the asparagus with your hands to ensure that it is evenly covered.
Asparagus should be wrapped in tin foil and then another sheet should be placed on top. The sides should be folded in snugly to create a packet. In this way, your asparagus will be able to grill and steam at the same time, as there will be no airflow in or out.
Right now is the perfect moment to fire up the grill and cook your foil pack. Get your grill ready by heating it up to around 400 degrees Fahrenheit. It takes about 20 minutes to cook the asparagus if you put it in a foil pack and set it directly on top of the flames.
Asparagus is best cooked on the grill at a higher temperature for a shorter period of time, according to our tastes. Asparagus gets a lovely crunch and char flavour from this, and it goes well with most meats. Alternatively, you can grill your asparagus for a longer period of time on a rack over the heat source (around 30 minutes).
When a fork easily pierces an asparagus spear, you know it’s done cooking. Overcooking might make it mushy, so watch the time!