Gather all the tools and ingredients for this recipe.

Pick up each of the asparagus spears and bend it. Where it breaks is the end of the woody section. We don’t want to eat this woody part. Normally it is about 2 inches from the base of the asparagus. For thin and medium-sized asparagus, you can do this for each spear individually, but I usually estimate for the bunch and cut off the bottom part to save time.

Line up the tips of the asparagus and cut off the bottom part where the woody section ends.

Use a vegetable peeler to peel the bottom 3 inches toward the base for large, thick, or white asparagus. This is more labor-intensive and typically only necessary for really thick asparagus.

Start your gas grill heating on high.

Take out some aluminum foil. Make it 2 times as long as the asparagus plus about an inch. Lay the asparagus on top of the foil lengthwise in a single layer.

Season with salt and pepper, and add the olive oil and balsamic vinegar.

Seal the foil as shown in the photographs.

Take the asparagus packet out to the grill and lay it on the grate with the asparagus perpendicular to the grill grates. Close the lid and allow to cook for 3 minutes on high. Reduce the heat to medium and keep cooking for another 2 minutes.

Carefully open the foil pouch—steam will have built up inside, making it hot. The asparagus should be emerald green. If it looks good, open the pouch completely.

Using tongs, you can pull the foil out from under the asparagus or grab the asparagus in bunches and lay it right on the grill grate. Once all the asparagus is out of the foil, discard the foil and close the lid. Cook for 2 minutes. Flip and cook for 2 more.

Grab all the asparagus and place on a platter. Sprinkle with the grated parmesan.

Serve hot and enjoy!