Grilled Asparagus with Oregon Truffle Oil

Introduction

Perfectly grilled asparagus gets a flavor boost with Oregon truffle oil. Using the Arteflame grill, this recipe delivers a tender-crisp bite and a unique, earthy finish. With its natural wood fire and hot flat top searing zones, the Arteflame makes grilling vegetables effortless, flavorful, and visually stunning.

Ingredients

• 1 lb fresh asparagus, trimmed
• 1 tbsp unsalted butter, melted
• Pinch of sea salt
• Freshly cracked black pepper
• 1 tbsp Oregon black truffle oil
• Optional: Fresh lemon zest for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins soaked in vegetable oil into the center of the Arteflame grill.
2. Stack hardwood firewood over the napkins.
3. Light the paper and allow the fire to establish.
4. Wait approximately 20 minutes until the flat cooktop reaches grilling temperature—hotter near the center than the outer edges.

Step 2: Prep the Asparagus

1. Trim the woody ends off the asparagus.
2. Drizzle the melted butter over the asparagus and season with salt and pepper.

Step 3: Grill the Asparagus

1. Place the asparagus spears in a single layer on the Arteflame flat cooktop griddle near the center for higher heat.
2. Grill for 5-7 minutes, turning occasionally, until tender with light char marks.
3. The asparagus should sizzle gently, not burn—thanks to the smooth, even heat of the Arteflame’s solid steel surface.

Step 4: Finish and Serve

1. Drizzle grilled asparagus with Oregon truffle oil just before serving.
2. Optional: Garnish with a touch of fresh lemon zest for brightness.

Tips

• Butter adds richer flavor than oil, and the Arteflame’s design prevents it from burning.
• Always find the heat zone that's best for your items—closer to the center for fast searing, outer area for slower cooking.
• Don’t overcrowd the asparagus to allow for even caramelization.
• You can grill meats at the same time using the center grill grate, reversing them to the cooktop for ideal doneness.
• After removing meat from the grill, rest it 10 minutes and remember to pull it at 15°F below target temp—it keeps cooking after grilling.

Variations

1. Garlic-Parmesan Asparagus: Add grated Parmesan and minced garlic during the final 2 minutes for a cheesy and savory twist.
2. Lemon-Herb Asparagus: Toss with fresh chopped rosemary and thyme before grilling, finishing with lemon juice after.
3. Spicy Smoked Asparagus: Sprinkle with red pepper flakes and smoked paprika before grilling for a spicy kick.
4. Balsamic Glazed Asparagus: Drizzle a balsamic vinegar reduction right before serving instead of truffle oil for tangy depth.
5. Prosciutto-Wrapped Asparagus: Wrap each spear in prosciutto before grilling for a crispy, salty exterior and added protein.

Conclusion

Grilling asparagus on the Arteflame is as rewarding as it is simple. The result is a side dish with elegant flavor, perfect char, and unmatched texture from the solid steel flat top. Oregon truffle oil adds a gourmet flourish that elevates every bite.

Best pairings

• Grilled ribeye steak reverse-seared using the center grill grate
• Crusty sourdough grilled on the flat top with garlic butter
• Chilled Oregon Pinot Gris or a dry Sauvignon Blanc
• Grilled wild mushrooms finished with fresh herbs