Asparagus Foil Packet For The Grill Recipe 455

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
• Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
• Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.

Steps:

• Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
• Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
• Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.

Steps:

• Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
• Place potatoes in 2-quart saucepan; cover potatoes with water. Heat to boiling. Reduce heat; cook until potatoes are just tender, about 10 minutes. Drain potatoes; return to saucepan. Add remaining ingredients; toss gently.
• Place mixture in center of foil. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

Steps:

• Preheat oven to 180 C (360 F).
• Prepare asparagus by snapping the lower "woody" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!), and peel the lower section if they're a bit old or thick.
• Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
• Dot with butter and sprinkle lightly with salt.
• Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
• Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
• Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.

Steps:

• Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Break off tough ends of asparagus as far down as stalks snap easily. Place asparagus on center of foil. Top with butter, salt and pepper.
• Bring up 2 sides of foil over asparagus so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over low heat. Cover grill; cook 10 to 15 minutes, rotating packet 1/2 turn after 4 minutes, until asparagus is tender.
• To serve, cut large X across top of packet; carefully fold back foil to allow steam to escape. Sprinkle with cashews.

Steps:

• Preheat an outdoor grill for medium heat. Tear off 4 large squares of aluminum foil and spray with cooking spray.
• Melt 1/3 of the butter in a skillet over medium heat. Toss asparagus, onion, dill, and seasoning blend with butter. Divide among the foil squares.
• Top vegetables with swai fillets. Place small pats of remaining butter over each fish fillet. Sprinkle liberally with seasoning blend. Place lemon slices on top. Fold up foil into packets, sealing seams tightly but leaving room inside for steam to circulate.
• Place packets directly on the grill and cook until swai flakes easily with a fork, 20 to 25 minutes. Open packets carefully and squeeze lemon juice over swai and vegetables.