From the April/May 2017 issue
- 4 (6-ounce) thin cut steaks (such as rib-eyes)
- Sea salt and black pepper, to taste
- 4 sprigs fresh rosemary
- 32 asparagus spears (about 2 pounds), tough ends snapped off
- 2 medium lemons, cut in half
- Extra-virgin olive oil, for drizzling
- Heat a grill to medium-high.
- Cut eight 12×12-inch squares of heavy duty aluminum foil. Set 4 aside.
- Lightly oil the other 4 with olive oil.
- Season the steaks generously with salt and pepper.
- Place the steaks in the center of the oiled foil squares. Top each steak with a rosemary sprig.
- Place 8 asparagus spears next to each steak. Squeeze the juice of half a lemon over each packet.
- Slice the squeezed lemon halves and add the slices to the packets.
- Drizzle about a tablespoon of olive oil over each packet.
- Sprinkle the asparagus with salt and pepper.
- Cover the packets with the remaining 4 sheets of foil, folding each side of the packet to seal shut.
- Grill the packets for 7-10 minutes, flipping over halfway through cooking, until the desired level of doneness is reached (7 minutes for medium-rare, 8-10 minutes for medium-well).
- Allow the packets to stand for 2-3 minutes before cutting them open. Use caution when opening, as steam will likely escape.