Nevada Mesquite Grilled Asparagus

Introduction

Nevada Mesquite Grilled Asparagus brings out the deep, smoky flavor of fresh asparagus by grilling it over real mesquite wood on the Arteflame grill. The high-heat, open fire and large flat steel cooktop make it easy to sear and cook your veggies to perfection, locking in juices and flavor without burning. This dish is simple, elegant, and packed with natural flavor — a perfect side for any grilled meat or fish.

Ingredients

• 1 lb fresh asparagus spears, trimmed
• 1 tbsp unsalted butter, melted
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• Mesquite firewood for grilling

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the fire bowl.
2. Drizzle vegetable oil onto each napkin until evenly soaked.
3. Stack mesquite firewood above the napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes until the cooktop is hot and the center grill grate reaches 1,000°F for searing.

Step 2: Prepare the Asparagus

1. Trim the woody ends from the asparagus spears.
2. Brush the spears with melted butter to coat evenly.
3. Season with sea salt and freshly cracked black pepper.

Step 3: Grill the Asparagus on the Flat Top Cooktop

1. Place the asparagus spears on the Arteflame flat griddle cooktop near the inner edge for higher heat.
2. Use tongs to rotate the spears every 1-2 minutes until lightly charred and tender, about 6-8 minutes total.
3. Remove from heat when the asparagus is vibrant in color, tender-crisp, and seared to perfection.

Tips

• For optimal flavor, use mesquite wood to infuse the asparagus with a deep, smoky aroma.
• Use butter instead of oil for a richer taste and perfectly golden sear.
• Grill near the inner circle for faster cooking, and move to the outer edge if you need gentler heat.
• Pair these with proteins seared on the center grate and finished on the cooktop.
• Arteflame’s flat top griddle ensures a consistent, non-burning cook surface with no flare-ups or burnt spots.

Variations

1. Lemon Zest Asparagus: Add lemon zest and a squeeze of fresh lemon juice right after grilling for a citrusy pop.
2. Garlic Herb Asparagus: Mix minced fresh garlic and chopped thyme or rosemary into the melted butter before brushing.
3. Parmesan Crusted Asparagus: Sprinkle finely grated Parmesan over the hot asparagus right after pulling from the grill.
4. Spicy Chipotle Asparagus: Mix a pinch of chipotle powder or smoked paprika into the butter for a mild kick.
5. Balsamic Glazed Asparagus: Drizzle high-quality balsamic reduction over grilled asparagus just before serving.

Best Pairings

• Grilled ribeye or filet mignon reverse-seared on the Arteflame
• Smoked salmon grilled on cedar planks
• Charred corn on the cob with herbed butter
• Rustic roasted potatoes cooked on the outer edge of the griddle
• Full-bodied red wines like Cabernet Sauvignon

Conclusion

Grilled over mesquite and kissed by flame, this Nevada Mesquite Grilled Asparagus recipe is incredibly flavorful, fast, and easy to make using the Arteflame grill. It’s the perfect way to transform a simple vegetable into a standout side dish that pairs deliciously with any grilled protein. Keep this go-to recipe in your grilling toolkit — your guests will ask for seconds.