Cooking asparagus in foil is the best way to lock in its nutrients and delicious natural flavors. Best of all, it only takes 20 minutes to cook. From oven baking to backyard fire grilling, discover the best ways to cook asparagus today.
Ah, asparagus. The vitamin K-packed, urine-tormenting, super vegetable of my dreams. The nutrient-packed green’s beauty lies in its propensity to pack in and hold flavors. This makes it brilliantly adept at soaking up seasoning like salt, butter and garlic, but it also means it goes fantastically well with almost anything.
Foil cooking food is a great way to lock in flavors of food while you cook them. So what could be better than matching the ideal cooking method with the ideal cooking vegetable?
In this post we’re going to bring you not one but two fantastic ways to cook asparagus in foil. Oh and we may have thrown in some surprise ingredients along the way.
Let’s kick things off on the grill.
Foil wrapped asparagus on the grill
Ok so I’m going to tell you this right off the bat: We’re going to grill and steam it. All at once. It sounds like a chore, but it absolutely isn’t. In fact, it’s incredibly easy and it’s all thanks to one simple trick.
You will need:
- aluminum foil
- a dash of olive oil
- 8 to 10 spears of asparagus
- a couple of ice cubes
Place the stalks in a length of foil, along with the ice cubes, and dash the olive oil and salt over it.
Make a pouch with the aluminum foil, making it as airtight as possible. What will happen is that the ice cubes will melt very quickly, turning to water and then to steam, creating a hot steam pouch. Create several folds if you need to in order to ensure that the pouch is as airtight as possible.
Put on the grill on a high heat, flipping the pouch after 5 minutes, ensuring you don’t poke any holes in it. Leave on the grill for 5 more minutes.
Remove from the grill and open the pouch up. You will see that not only is our asparagus beautifully steamed through, but also features some gorgeous dark sear marks along one side.
How to bake asparagus in the oven
Now this time round we’re going to use two fairly controversial ingredients: Lemon juice and minced garlic.
Why controversial? Well although lemon and garlic have long gone together, their punchy combination might not sit well with some people’s love of the mild, deep flavors of asparagus. We love it though, plus it makes a healthier alternative to drowning it in butter.