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First, preheat grill to 400ºF. Prepare asparagus by rinsing under water and patting dry. Then, cut about an inch off of ends. Place asparagus on a large sheet of tin foil. Drizzle on a generous amount of olive oil and season with salt and pepper. Toss with your hands.

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Arrange asparagus in center of foil with spears running parallel to short side of sheet, leaving 1½-inch border between bottom of spears and edge of foil. Sprinkle butter, shallot, garlic, salt, lemon zest, and pepper evenly over asparagus. 3. Place second 16 by 12-inch sheet of foil over asparagus. Starting with 1 edge, pinch sheets together.

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Start with a preheated oven at 375 degrees F. While the oven is warming, snap or cut off the woody ends of the fresh asparagus stalks. Then place the spears in a shallow dish. Mix together the olive oil, lemon, garlic, salt and pepper. Pour over asparagus, toss until coated.

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Wrap in foil. Pull up the sides of the aluminum foil, then fold tightly to create and seal the asparagus into a wrapped packet. Grill the asparagus. Place each packet on a preheated grill, then cook for 5-6 minutes per side. Remove carefully, then rest for 5 minutes.

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Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan. Bake just until the base of the asparagus is easily pierced through by a fork.

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Preheat a grill to medium high heat or an oven to 425 degrees F. Coat 4 large squares of foil with cooking spray. Divide the asparagus stalks evenly among the squares of foil. Sprinkle the Italian seasoning, salt and pepper evenly over the asparagus stalks. Place 2 teaspoons of butter in each asparagus packet.

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Grill. Place the foil pouch of asparagus on the hot grill grates and close the lid. Grill for 4 minutes, then flip the pouch. Close the lid and grill for an additional 4 minutes. Add cheese. Carefully open the top of the pouch, leaving the edges lifted to create a little bit of a foil boat.

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Preheat your oven to 400°F (200°C). Wash the asparagus and trim off the tough ends. Lay out a large piece of aluminum foil and place the asparagus on top. Drizzle the olive oil over the asparagus, then sprinkle with the minced garlic, salt, and pepper. Gently toss the asparagus to ensure that it is evenly coated with the oil and seasonings.

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Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape.

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Instructions. Preheat the oven to 425 degrees Fahrenheit. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Grate the garlic onto the asparagus, then add the zest of ½ lemon and mix with your hands.

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Preheat the oven to 425 degrees Fahrenheit. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray.

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Wrap the foil around the asparagus, creating a sealed packet. Place the foil packet on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the asparagus is tender. Open the foil packet carefully to avoid steam burns, and transfer the asparagus to a serving dish.

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Wash the asparagus thoroughly under running water and pat dry with a paper towel. Trim the tough ends of the asparagus spears by snapping them off or cutting about 1-2 inches from the bottom. Take a large piece of aluminium foil and fold it in half to create a sturdy base. Place the asparagus spears on the foil and drizzle with olive oil.

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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired. Arrange asparagus in a single layer on the baking sheet, all parallel. Drizzle the asparagus with olive oil. Sprinkle with sea salt, black pepper and garlic powder, if using.

Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce Dinner

Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil. Dot with butter and sprinkle lightly with salt. Wrap securely, and then wrap an extra strip of foil around the tip end to protect it. Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine.