- 2 lb asparagus, ends trimmed
- 1 T chopped garlic
- 1/4 c chopped flat leaf parsley
- 1/2 lemon, thinly sliced
- Kosher salt
- freshly ground black pepper
- Extra virgin olive oil
Preheat grill to medium direct heat.
To trim the asparagus, bend one until it snaps. Use the snapped end as a guide to cut the ends off the rest with a chef's knife.
Lay out a sheet of aluminum foil two times as large enough to hold the asparagus; you are going to make a packet to put on the grill. For thin foil, double up the layers.
Place the aspargus on the foil. Season liberally with kosher salt (or sea salt if you prefer) and black pepper. Top with garlic and parsley then drizzle with the oil.
Place on grill for about 15 - 20 minutes. Remove and enjoy!