I Grew Up in the Asparagus Capital of the World and This Is the Only Way I Cook It

I grew up in Western Massachusetts, which is famous for its world-renowned Hadley asparagus. Also known as Hadley Grass, this spring delicacy is grown just down the road from where I grew up. While spring in Western Massachusetts may feel more like winter, the fertile soil and cool climate make it the perfect place for asparagus to thrive. 

Hadley asparagus is prized for its sweet, buttery flavor and tender texture. Lucky for me, it was on the dinner table more days than not in the spring and summer. I’ve enjoyed asparagus just about every way one can, but it happens that my favorite way to cook it is also the easiest. With fresh asparagus, less is more—a little salt, pepper, fresh lemon, and butter is all one needs to make a spectacular side dish. 

Making Grilled Asparagus Simpler

While I love the flavor of grilled asparagus, there are few tasks more humbling than fumbling the stalks through the grill grates when the heat is blasting. Skewering the asparagus spears together is an option, but it’s time-consuming and not exactly weeknight-friendly. 

Inspired by the foil packets of grilled clams I grew up eating, I started grilling foil packets of asparagus in the same manner a few years back. In the packet, the asparagus takes on a slightly smoky flavor, doesn’t get overcooked or mushy, and you create a lemony butter sauce to drizzle on top.

It requires all of five minutes to prep and zero dishes. A huge win in my book! I love serving this grilled asparagus with grilled chicken or turkey burgers because it’s usually done around the same time as the meat. 

How To Make My Foil Packet Grilled Asparagus

To make four servings, you’ll need:

• 1 lemon, cut into wheels
• 1 pound fresh asparagus, woody ends trimmed and discarded
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into 3 equal-sized pieces

On a gas grill, light two burners and set them to medium heat. Allow the grill to preheat until it reaches 450°F. 

Lay out a roughly 9x12-inch piece of heavy-duty aluminum foil on a work surface. Add 4 lemon wheels to the center, then place the asparagus on top. Season with salt and pepper, then top with the pats of butter and any remaining lemon wheels. Pull two corners of the foil together and tightly crimp to seal them. Pull the remaining corners together to create a fully sealed packet. 

Add the foil packet directly to the grill and cook until the asparagus is tender, about 15 minutes. Remove from the heat and allow to cool slightly. Unfold the packet and transfer the cooked asparagus to a serving platter. Then, pour the lemony butter sauce from the bottom of the packet over the asparagus, and serve. 

Once fully cooled, leftovers can be stored in an airtight container for up to 3 days. Reheat the asparagus in the oven at 350°F for about 5 minutes, or roughly chop it and reheat it in a sauté pan with a little olive oil for 2 to 3 minutes.