10 Reviews of Foil Baked Asparagus

From: riffraff

On Jun 24, 2005

You can also use this method on the grill. I always do extra for lunch the next day. Mine were thin so it only took about 20 minutes.

From: Kookaburra

On Nov 18, 2005

OK, I went a bit wild with the improvisation thing on this recipe but I'm giving it 5 stars for starting me off with a great idea. I took a large sheet of silicone paper and laid it over a large sheet of foil. In the centre, I added 8 fat spears of asparagus. Then, over the asparagus, I arranged 25g sliced butter, 25g grated parmesan, the juice and finely grated rind of half a small lemon, a sprinkle of dried tarragon and freshly ground black pepper, 1 teaspoon minced garlic, 2 finely sliced green onions, and 8 cherry tomatoes, halved. Then I drizzled 1/3 cup of thick cream over the top. I wrapped the lot up in the silicone paper/foil package and placed it in the oven, preheated to 200C (fan forced) and cooked it for 20 minutes. When it was cooked, I lifted off the asparagus spears with a pair of tongs onto two plates, arranged the tomatoes over the top and poured the liquid into a jug and then over the asparagus. It made a delicious light supper for two and would be a wonderful entree. Some time I'll try doing the same thing on the barbecue (grill).

From: sugarpea

On Apr 25, 2005

Outstanding. I used, by my standards, rather large asparagus, about 1" (2.5cm) diameter at the base. It took the recommended 25 minutes and produced a bright green al dente spear. I lined the aluminum foil with parchment paper before wrapping the asparagus; just prefer to keep food out of direct contact with the aluminum. Delicious and gorgeous method, Miss Dipsy.

From: toomuchlaundry

On Apr 11, 2007

I prefer asparagus on the grill this way. In fact, even if I am not grilling meat I still turn on the bbq and cook the asparagus this way. It brings out the flavor so much.

From: BigFatMomma

On Apr 12, 2006

This was tasty. I added some fresh ground garlic, and some grated parmesan. It was a bit mushy for my taste, but DH loved it. I will definitely make it again, but with thicker asparagus that I used this time. Thanks!!

From: Old Smoky

On Apr 7, 2005

Aa usual I overdid things. Put too much asparagus in the wrap and then overcooked it. Nevertheless it was quite good. But when I looked at what I had intended for salad tomorrow I realized it would not do for salad. No problem: the weather person had just dropped our temperature by quite a lot: windy, rainy and much cooler. Great! Perfect soup weather and I love soup. So tomorrow's dish will be asparagus soup! And it will be grand!

From: Jewelies

On Oct 21, 2007

An excellent recipe that worked well on our BBQ tonight. Like Kooka I added a few different ingredients. Thanks for a great idea.

From: CaramelPie

On Apr 9, 2008

We really enjoyed this, especially the easy prep & clean up. I used frozen asparagus spears, and baked them for 30 min. I might try 35-40 min. next time. Also, I might use olive oil instead of butter & see how that goes. Thanks.

From: Take a Letter Maria

On Feb 22, 2008

Great way to make asparagus. I used butter and some garlic salt and laid the foil packet on the bottom of my oven floor and they got a little crispy, but then again I like my food a little crispy. Thanks for the easy and good recipe.

From: Bergy

On Feb 21, 2008

Baking Asparagus is the only way to go! I cut the butter back to 1 tbsp and only baked them for 20 minutes. I like them still crisp.Thanks Miss Dipsy for a reminder of how much I enjoy baked asparagus and done your way is perfect