Ingredients

The following ingredients have 4 Servings
  • 1 cup small potatoes
  • 1/2 cup chopped fresh asparagus spears
  • 1/4 cup diagonally sliced green onions (4 medium)
  • 2 teaspoons grape seed oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • 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.