Grilled German White Asparagus with Hollandaise

Introduction

White asparagus is a delicacy in German cuisine, known for its tender texture and mild, slightly sweet flavor. This recipe takes it to the next level by grilling it on the Arteflame, which allows the spears to develop a subtle smokiness while maintaining their signature tenderness. Topped with a rich, silky Hollandaise sauce, this dish is perfect as a side or a light main course.

Ingredients

• 1 lb white asparagus, trimmed and peeled
• 4 tbsp unsalted butter, melted
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon
• 3 large egg yolks
• 1 tbsp water
• 1/2 cup unsalted butter, melted (for Hollandaise)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (for Hollandaise)
• Pinch of cayenne pepper
• Fresh chopped parsley for garnish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the White Asparagus

1. Peel the white asparagus spears carefully to remove the fibrous outer layer.
2. Trim off the woody ends.
3. Toss the asparagus with melted butter, salt, pepper, and lemon juice.

Step 3: Grill the Asparagus

1. Place the asparagus on the Arteflame’s flat griddle cooktop.
2. Position them closer to the center for a higher heat sear, then move them outward to finish cooking.
3. Grill for about 8-10 minutes, turning occasionally until tender and lightly charred.

Step 4: Make the Hollandaise Sauce

1. In a heatproof metal bowl, whisk together the egg yolks, 1 tbsp water, Dijon mustard, and lemon juice.
2. Place the bowl directly on the flat griddle cooktop’s lower heat zone.
3. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens.
4. Add a pinch of cayenne pepper and whisk again to combine.

Step 5: Serve

1. Drizzle the grilled white asparagus with the freshly prepared Hollandaise sauce.
2. Garnish with fresh chopped parsley.
3. Serve immediately.

Tips

• Use thicker stalks of white asparagus as they grill better without becoming mushy.
• Keep the asparagus moving on the griddle to ensure even cooking.
• Hollandaise sauce should not overheat; keep it on the outer cool zone if necessary.
• If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it.

Variations

1. Garlic Butter Asparagus: Add minced garlic to the melted butter before tossing the asparagus.
2. Cheese-Topped Asparagus: Sprinkle freshly grated Parmesan over the grilled spears right before serving.
3. Smoky Paprika Hollandaise: Add smoked paprika to the Hollandaise for a deeper, smoky flavor.
4. Crispy Prosciutto Asparagus: Wrap the asparagus in thin slices of prosciutto before grilling.
5. Herb-Infused Butter: Use a mix of fresh thyme, rosemary, and chives in the melted butter for extra flavor.

Conclusion

Grilled German white asparagus with Hollandaise is a refined and delicious dish that highlights the beauty of fresh ingredients. Cooking on the Arteflame enhances the natural flavors while ensuring perfect charring and tenderness without burning the delicate spears. Give it a try for your next grilling session!

Best Pairings

• Grilled salmon or steak
• German Riesling or a dry white wine
• Crusty baguette or roasted potatoes
• Fresh garden salad with a light vinaigrette