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bbq asparagus with parmesan and lemon zest

(2 ratings)
bmnich avatar
Blue Ribbon Recipe by
Brad Nichols
@bmnich
Pleasantville, NY

Another easy, dish-free, veggie side 'pouch' often used at our house. The lemon zest adds a great finish. Enjoy!

Blue Ribbon Recipe

This is a seriously easy way to cook asparagus while outdoor grilling. No dishes, no fuss, and everything is in a simple disposable pouch. We loved the citrus tang the lemon gives the asparagus. We used lemon zest and a little juice - it gave such a fresh flavor. Parmesan cheese adds some saltiness (so you may not need extra salt). The pouch steamed the asparagus perfectly on the grill. If you follow Brad's cooking time, the asparagus will be cooked but have a slight crisp. If you like soft asparagus, we suggest adding a few minutes onto the cooking time.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 5 Min
cook time 15 Min
method Barbecue

Ingredients For bbq asparagus with parmesan and lemon zest

  • 2 bunch
    fresh asparagus
  • 1 Tbsp
    olive oil
  • 3 Tbsp
    Parmesan cheese, shaved or grated
  • 1/4 tsp
    fresh ground pepper
  • salt, to taste
  • 1/4 tsp
    lemon zest or 1/2 tsp lemon juice

How To Make bbq asparagus with parmesan and lemon zest

  • Cleaning and prepping the asparagus.
    1
    Wash asparagus and snap off the bottom of the stalks.
  • Placing asparagus onto aluminum foil.
    2
    Place damp asparagus onto a piece of heavy-duty foil - shiny side up - large enough to leave 2-3 inches of clear foil on either side and 4-5 inches top and bottom of the asparagus.
  • Drizzling olive oil over asparagus.
    3
    Drizzle olive oil over asparagus and toss to coat.
  • Topping asparagus with shredded Parmesan.
    4
    Sprinkle with Parmesan, lemon zest (or juice), pepper, and salt. Toss to coat.
  • Fold in sides of the aluminum foil.
    5
    Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between vegetables and foil.
  • Repeating folds until pouch is formed.
    6
    Repeat with each side of your foil package until a sealed pouch is formed.
  • Placing the pouch on the grill.
    7
    Cook pouch indirectly on the BBQ - meaning on an upper rack, over a non-burning element, or to the side of your burning charcoal - for about 14 mins. Flip the pouch over after 7 mins. Total cooking time will vary with heat level of BBQ/fire mins
  • Pouch puffing with steam on the grill.
    8
    When vegetables are cooked, the pouch will swell up with steam. Note - this will only work if your pouch is well sealed and you haven't accidentally poked a hole in it during handling.
  • Opening the pouch and releasing steam.
    9
    Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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