Grilled Ranch Asparagus (Wyoming Style) | Arteflame

Introduction

Imagine the scent of hickory smoke mingling with the zesty kick of savory herbs on a warm summer evening. This Wyoming-Style Grilled Ranch Asparagus transforms a standard vegetable into a smoky, crave-worthy star. The high heat of the grill creates a caramelized crust while keeping the inside perfectly crisp-tender, banishing memories of mushy steamed sides forever. It brings the rustic charm of the American West right to your backyard, proving that vegetables can be just as exciting as the main course.

Why It’s a Grilling Go-To

I love this recipe because it matches the rugged spirit of outdoor cooking with absolute simplicity. Cooking on the Arteflame flat top means you never have to worry about precious stalks falling through the grates. It’s the perfect balance of bold ranch flavor and natural smokiness, making it robust enough to stand up next to a hearty ribeye or tender lamb chops. Plus, it comes together in minutes, giving you more time to enjoy the fire.

Tips for Success

• Dry is Key: Ensure your asparagus is bone-dry after washing. Excess moisture leads to steaming; we want a hard sear for that flavor-packed crust.
• Watch the Zones: Use the center of the cooktop for a quick char on thick stalks, but move them to the outer edge to finish cooking gently so they don't burn.
• Oil First: Coat the veggies in oil before adding the powder to prevent the spices from burning instantly on the hot steel.

Ingredient Substitutions

If you don't have a ranch packet, a mix of dried dill, parsley, and onion powder works wonders. For an authentic Wyoming twist, swap the olive oil for warm bacon grease to add a layer of savory richness.

Ingredients

The Essentials

• 1 pound fresh asparagus spears, tough woody ends trimmed
• 2 tablespoons olive oil (or bacon grease for authentic Wyoming flavor)
• 1 packet (1 oz) dry Ranch dressing seasoning mix
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup Parmesan cheese, grated (optional for finishing)
• Lemon wedges, for serving

Instructions

Step 1: Prep and Preheat

1. Start by building a medium fire in your Arteflame grill. You want the flat cooktop griddle to reach a steady, high searing temperature. Aim for a temperature range between 400°F and 450°F on the flat top.
2. While the grill heats up, wash the asparagus and snap off the woody ends. A good trick is to bend the stalk near the bottom; it will naturally snap where the tender part begins.
3. Pat the asparagus completely dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming the vegetable.

Step 2: Season the Stalks

1. Place the trimmed asparagus in a large mixing bowl or a baking sheet.
2. Drizzle the olive oil (or melted bacon grease) over the spears, tossing them with your hands or tongs to ensure every stalk is evenly coated.
3. Sprinkle the dry Ranch seasoning packet, garlic powder, and black pepper over the asparagus. Toss again vigorously until the spices cling to the oil on the vegetables.

Step 3: Sear on the Arteflame

1. Move the seasoned asparagus onto the hot flat cooktop of the Arteflame. Spread them out in a single layer; do not overcrowd them, or they will steam.
2. Let them cook undisturbed for about 2 to 3 minutes to develop a nice brown crust (Maillard reaction).
3. Using tongs, roll the spears over to cook the other side. Grill for another 2 to 4 minutes depending on the thickness of the stalks. You are looking for a vibrant green color and tender-crisp texture.

Step 4: Finish and Serve

1. Once the asparagus is tender but still has a slight snap, move them to the outer, cooler edge of the cooktop to keep warm if you are still grilling other items.
2. Transfer to a serving platter. If desired, sprinkle immediately with grated Parmesan cheese so it melts slightly.
3. Squeeze fresh lemon juice over the top just before serving to brighten the savory ranch flavors.

Tips

Mastering asparagus on the Arteflame is all about heat management. The flat steel cooktop is unique because it provides different heat zones. For thicker stalks, start them closer to the center where the heat is most intense to get a quick sear, then move them further out to the edges to finish cooking through without burning. This ensures the inside is cooked before the outside is charred to a crisp. Conversely, if you have very thin pencil asparagus, keep them in the middle heat zone and watch them closely, as they can cook in under two minutes.

Another pro tip for this Wyoming-style recipe is to prioritize the oil coating. Because dry ranch mix contains milk solids and herbs, it can burn if it hits the hot steel directly without a buffer. Ensure your asparagus is well-oiled before adding the powder. If you want an extra smoky depth, try using a hickory or mesquite wood for your fire, as the asparagus absorbs that wood-fired aroma rapidly, enhancing the ranch profile.

Variations

While the classic ranch profile is a crowd-pleaser, this recipe is incredibly versatile. You can easily tweak the ingredients to suit your dietary preferences or to match the main course you are grilling. Here are a few ways to mix up the flavor profile while keeping the Wyoming spirit alive:

• Spicy Ranch: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for a kick that cuts through the richness.
• Bacon Wrapped: For a decadent twist, wrap bundles of 3-4 asparagus spears in a slice of bacon before seasoning and grilling until the bacon is crisp.
• Cheesy Lemon: Omit the ranch packet and swap it for a mix of lemon zest, heavy garlic, and a generous heap of shredded sharp cheddar melted on top right at the end.
• Balsamic Glaze: After grilling with the ranch seasoning, drizzle a thick balsamic glaze over the finished dish for a sweet and tangy contrast.
• Herbed Butter: Finish the grilled asparagus with a dollop of compound butter mixed with fresh dill and chives instead of olive oil.

Best pairings

This Wyoming-Style Grilled Ranch Asparagus is a robust side dish that holds its own against hearty proteins. It was practically designed to accompany a thick-cut ribeye or a T-bone steak seared on the center grate of your Arteflame. The zesty ranch flavor cuts through the marbling of the beef, cleansing the palate between bites. It also pairs exceptionally well with grilled lamb chops, where the gaminess of the meat complements the herbal notes in the ranch seasoning.

If you aren't doing red meat, this asparagus is fantastic alongside cedar plank salmon or lemon-herb grilled chicken thighs. For a vegetarian feast, serve it next to grilled portobello mushrooms and smashed potatoes cooked on the flat top. The savory, salty profile of the ranch seasoning makes it a universal partner for almost any wood-fired meal, bringing a brightness that balances out heavier, smoky flavors.

Conclusion

The Wyoming-Style Grilled Ranch Asparagus is more than just a vegetable side dish; it is a testament to how simple ingredients can be elevated through the magic of fire cooking. By utilizing the Arteflame’s versatility, you turn humble asparagus into a smoky, crispy, and addictive treat that might just steal the show from the main course. The ease of preparation combined with the complex flavors of the sear and seasoning makes this a go-to recipe for both novice grillers and seasoned pitmasters.

Next time you fire up the grill, don't settle for boiled or steamed veggies. Give your asparagus the Wyoming treatment. It’s quick, it’s bold, and it’s undeniably delicious. Gather your ingredients, get that fire roaring, and prepare to serve a dish that will have your guests asking for the recipe before they’ve even finished their plate.