500grams (1 pound)asparagusfresh, washed and cleaned
2tablespoonolive oilextra virgin
Clean and wash your asparagus and pat dry. Snap off the woody ends at the base of the spears - you can feel the fibrous part with your hands, and it should naturally snap off. Alternatively, use a sharp knife to trim asparagus ends. (see note 1)
Lay a piece of foil in front of you and place asparagus spears in a single layer. (see note 2)
Take another piece of aluminum foil, place it on top and wrap it to form a tightly sealed parcel.
Place the asparagus foil packet onto a hot grill and cook for about 5-7 minutes per side until the asparagus has softened slightly
Remove the asparagus from the heat and let rest for 3-5 minutes.
Serve with your favourite topping.
Clean the asparagus thoroughly. Pay special attention to the spears.
If you're cooking for a large crowd, cook the asparagus in batches (make individual foil packs). Don't overcrowd the foil packet with too many pieces (I place no more than 10 spears in each packet) - they will end up mushy.
Use a grill pan if you don't have a bbq. This method also works in the oven.
Don't overcook the asparagus. Asparagus is ready when it starts to soften slightly and feel tender.
Be careful not to burn yourself when grilling the asparagus in foil.