Lemon, garlic and butter round out this easy and flavorful side dish.
About 20 stalks of asparagus, trimmed
2 garlic cloves, thinly sliced
3 lemon slices, halved
2 tablespoons butter, cut into pieces (olive oil would also work fine)
Trim the asparagus by grab each piece of asparagus with both hands. Bend the asparagus until it snaps. This removes the lower tough and stringy portion.
Place a piece of foil flat. Place your freshly trimmed asparagus on top.
Sprinkle with salt, pepper and garlic.
Add butter pieces, then lemon slices.
Fold the foil into a tightly sealed packet.
Place onto the center of a hot grill and cover for 5 minutes.
Remove the foil packet with tongs or a spatula. Open the packet to vent – very carefully as it is extremely hot (I opened it with tongs).
Toss the asparagus gently with tongs.
Return the vented packet to the grill.
Cook an additional 5-8 minutes, allowing some of the liquid to cook down.
Remove packet carefully from grill.