Washington Grilled Asparagus on Arteflame

Introduction

Experience peak springtime flavor with fresh Washington Yakima Valley asparagus grilled to perfection on the Arteflame. Brushed with butter and seared on the large flat cooktop, this dish delivers exceptional flavor and crisp-tender texture that makes grilled vegetables shine. With the unique heat zones of the Arteflame, you’ll master perfectly grilled asparagus in minutes — no pots, pans, or ovens needed.

Ingredients

• 1 lb Yakima Valley Washington asparagus, trimmed
• 2 tbsp unsalted butter, melted
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1 lemon, cut into wedges
• Optional: 1/4 tsp garlic powder or smoked paprika to taste

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 center grill base and soak with vegetable oil.
2. Stack firewood over the soaked napkins.
3. Light the napkins and wait about 20 minutes until the grill is fully heated.

Step 2: Prepare the asparagus

1. Rinse and trim the tough ends off the Yakima Valley asparagus.
2. Brush the asparagus with melted butter until evenly coated.
3. Season with sea salt, black pepper, and optional spices.

Step 3: Grill the asparagus

1. Place asparagus near the center of the Arteflame flat top griddle — but not directly over the hottest area.
2. Grill for 6–8 minutes, turning occasionally until lightly charred and tender-crisp.
3. Move asparagus toward the outer radius if they begin to darken too quickly.

Step 4: Serve

1. Transfer asparagus to a serving platter.
2. Squeeze fresh lemon over the top.
3. Serve immediately while hot.

Tips

• Use fresh, thick spears for optimal grilling results.
• Butter brings out deeper flavor and helps in searing — better than olive oil.
• Grill near the center for a crisp finish, toward the outer ring for slower cooking.
• The flat cooktop sears evenly without burning — take advantage of its heat gradients.
• If serving alongside meats, use the reverse-sear method: sear meats on the center grate and finish on the griddle while your veggies cook.

Variations

1. Bacon-Wrapped Asparagus: Wrap asparagus bundles in bacon and grill until bacon is crispy and asparagus tender.
2. Parmesan Crust: After grilling, sprinkle with freshly grated parmesan cheese and return to the griddle for 30 seconds.
3. Asian-Glazed: Brush with a mixture of soy sauce, sesame oil, and garlic just before finishing on the grill.
4. Lemon-Herb Infused: Toss asparagus with chopped rosemary, thyme, and lemon zest before grilling.
5. Spicy Chili-Lime: Drizzle with lime juice and sprinkle with chili flakes after grilling.

Best pairings

• Grilled ribeye or NY strip steak (reverse sear method)
• Lemon herb chicken thighs
• Grilled salmon with dill butter
• Fresh-baked flatbread or grilled pizza (using the Arteflame Pizza Oven)
• Chilled sauvignon blanc or Washington dry rosé

Conclusion

With just a few ingredients and the powerful Arteflame grill, this Washington Grilled Asparagus recipe becomes a go-to side for spring and summer meals. Thanks to the even heating and easy grilling surface, your vegetables stay crisp, flavorful, and beautifully charred — every time.