Dressy barbecued asparagus


  • Prep Time2 mins
  • Total Time2 mins
  • Makes4 servings
*PLUS Barbecuing Time: 5 minutes


  • 1 bunch asparagus, about 250 g

  • 1 tbsp butter, at room temperature

  • 1 tbsp dry white wine

  • generous pinch salt

  • generous pinch freshly ground black pepper


  • If grilling asparagus, preheat barbecue to high. If baking asparagus, preheat oven to 375F (190C). Slice or break off and discard tough ends of asparagus. Tear off 2 pieces of heavy-duty foil, measuring about 15 inches (38 cm) each. Brush 1 side of each piece of foil with butter.

  • Divide asparagus between 2 sheets of foil. Lay out stalks in a single layer, alternating tips and stems. For even cooking, it is best not to make a double layer of asparagus. Sprinkle half of wine over each package of asparagus. Then sprinkle with salt and pepper. Fold over edges of foil and seal tightly to form a rectangular package.

  • Place packages on grill or in oven, seam-side up. Do not turn over during cooking. For pencil-thin asparagus, cook 5 to 6 minutes or up to 8 to 10 minutes for thicker asparagus. Then unwrap and serve immediately.

Nutrition (per serving)

Calories 36, Protein 1.1g, Carbohydrates 1.7g, Fat 3g, Fibre 0.7g, Sodium 34mg.

Here's an easy side dish for all your barbecue favourites. Whether you're grilling steak, chicken or fish, simply wrap the asparagus in foil and it will be ready--tender and hot--at the same time as your entree.


As an alternative to the butter-and-white wine combo, add 1 tablespoon (15 mL) bottled sun-dried-tomato-and-oregano dressing to each package to spice up your next foil-cooked asparagus.