Smoky Norwegian Fire-Grilled Asparagus with Butter Sauce

There is something primal and deeply satisfying about cooking over an open fire, a method that draws out the natural sugars in vegetables and imparts a smoky flavor that a standard kitchen stove simply cannot replicate. This recipe for Norwegian Fire-Grilled Asparagus takes that concept to a new level of culinary elegance. By utilizing the searing heat of an Arteflame grill, we achieve a texture that is perfectly crisp-tender with beautifully charred edges. However, the true star of this dish is the traditional Norwegian touch: a velvety, rich sauce known as Sandefjordsmør. This combination of the rugged, smoky char from the grill and the delicate, creamy luxury of the butter sauce creates a side dish that is not just food, but an experience. It transforms a humble vegetable into a centerpiece worthy of any festive gathering or quiet evening under the stars.

Ingredients

The Produce

• 2 bunches of fresh green asparagus, woody ends trimmed
• 2 tablespoons olive oil (for coating)
• Sea salt, to taste
• Freshly cracked black pepper, to taste

The Norwegian Butter Sauce (Sandefjordsmør)

• 1/2 cup heavy cream
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped
• A pinch of white pepper (optional)

Instructions

Step 1: Prep the Asparagus

1. Begin by washing the asparagus spears thoroughly under cold water. Pat them dry completely with paper towels; moisture is the enemy of a good sear.
2. Snap off the woody ends of the asparagus. A good trick is to bend the spear near the bottom until it snaps naturally at the point where it becomes tender.
3. Place the trimmed spears in a large dish or baking sheet. Drizzle them generously with olive oil and toss them by hand to ensure every spear is evenly coated. Season liberally with sea salt and freshly cracked black pepper.

Step 2: Prepare the Cream Base

1. While your grill is heating up, you can prepare the base of the sauce. In a small saucepan placed on a cooler part of the grill (or side burner), bring the heavy cream to a gentle boil.
2. Let the cream simmer and reduce carefully. You want it to reduce by about half, which concentrates the flavor and thickens the texture. Watch it closely so it does not boil over.
3. Once reduced, remove the pan from direct heat but keep it in a warm spot.

Step 3: Create the Emulsion

1. This is the most critical step for the sauce. Whisk the cold butter cubes into the warm reduced cream one or two at a time.
2. Do not add all the butter at once. Whisking in cold butter slowly helps create a stable, velvety emulsion that won't separate.
3. Once all the butter is incorporated and the sauce is smooth, stir in the fresh lemon juice and chopped parsley. Season with salt and white pepper to taste. Keep warm, but do not let it boil again, or the sauce will break.

Step 4: Fire Grill the Asparagus

1. Ensure your Arteflame or flat-top grill is hot. You are looking for medium-high heat.
2. Lay the asparagus spears directly onto the flat steel cooktop. You should hear an immediate sizzle.
3. Grill the asparagus for about 3 to 5 minutes. Use tongs to roll them occasionally so they cook evenly on all sides.
4. You are looking for the asparagus to turn a bright, vibrant green with visible brown char marks on the surface. They should be tender but still retain a slight crunch (al dente).

Step 5: Plating

1. Remove the asparagus from the grill and arrange them immediately on a serving platter.
2. Pour the warm Norwegian butter sauce generously over the center of the spears.
3. Serve immediately while piping hot.

Tips

Mastering this recipe comes down to temperature control and timing. When making the Sandefjordsmør, it is imperative that your butter is cold when you whisk it into the warm cream. If the butter is melted or too soft before it hits the cream, the sauce may separate and look oily rather than creamy. Regarding the grilling process on the Arteflame, utilize the different heat zones of the flat top. Start the asparagus closer to the center to get a quick sear and lock in the flavor, then move them further out to the cooler edges to finish cooking through without burning. This ensures the inside is tender while the outside remains crisp. Finally, thicker asparagus spears generally hold up better to high-heat grilling than the pencil-thin varieties, which can dry out quickly.

Variations

While the classic Norwegian approach is undeniably delicious, you can easily adapt this recipe to suit different flavor profiles or dietary needs. The neutral, earthy flavor of asparagus pairs well with various textures and acids. If you want to add a bit of crunch, nuts are an excellent addition. If you prefer a sharper bite to cut through the richness of the butter sauce, consider adding more citrus or a vinegar element. Here are a few ways to mix it up:

• Toasted Almonds: Sprinkle toasted slivered almonds over the sauce for added crunch.
• Citrus Zest: Add orange or lime zest to the sauce instead of lemon for a different citrus note.
• Garlic Lover's: Add minced garlic to the olive oil when tossing the raw asparagus before grilling.
• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to the butter sauce.
• Herbal Twist: Swap the parsley for fresh dill or chives for a more aromatic finish.

Best pairings

This Norwegian Fire-Grilled Asparagus is a versatile side dish that stands up well to robust proteins. Because of the rich cream and butter sauce, it pairs exceptionally well with lean meats and seafood, providing a necessary fat component to the meal. The smoky flavor of the asparagus bridges the gap between the side dish and the main course, especially if the main is also cooked over the fire. It brings an element of fine dining to a backyard barbecue.

• Grilled Salmon: A classic Norwegian pairing; the fatty fish complements the creamy sauce perfectly.
• Ribeye Steak: The richness of the sauce holds up against the bold flavor of red meat.
• Roasted Potatoes: Serve alongside herb-roasted potatoes to soak up any extra butter sauce.
• Scallops: The sweetness of seared scallops is elevated by the lemon-butter emulsion.

Conclusion

Bringing this Norwegian Fire-Grilled Asparagus to your table is about more than just serving a vegetable; it is about introducing a new cultural flavor profile to your outdoor cooking repertoire. The contrast between the smoky, charred exterior of the asparagus and the smooth, decadent Sandefjordsmør sauce creates a harmony of flavors that is hard to beat. Whether you are hosting a summer barbecue or looking for a sophisticated side dish for a romantic dinner, this recipe delivers on all fronts. Fire up your grill, whisk up that sauce, and enjoy a taste of Norway right in your own backyard.