BBQ Asparagus with Parmesan and Lemon Zest

Brad Nichols


Another easy, dish-free, veggie side 'Pouch' often used at our house. The Lemon Zest adds a great finish - Enjoy!

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5 Min
15 Min


2 bunch
fresh asperagus
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


Step 1 Direction Photo

1Wash asparagus and snap off the bottom of the stalks

2Place 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

3drizzle olive oil over asparagus and toss to coat

4sprinkle with Parmesan, lemon zest (or juice), pepper, and salt, toss to coat

Step 5 Direction Photo

5Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between vegetables and foil.

Step 6 Direction Photo

6Repeat with each side of your foil package until a sealed pouch is formed

Step 7 Direction Photo

7Cook 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

Step 8 Direction Photo

8When 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.

9Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up!

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