Grilled Asparagus with Truffle Buuter

by angelika on June 29, 2012


Grilling is one of the fastes ways to prepare vegetables, and maybe my favorite. I love the flavor that a grill imparts on vegetable, even an indoor one. Grilling gives a nice smoky undertone, which is set off fabulously by my favorite salt, fume de sel. Other girls collect purses, me? I collect salt. Fume de sel is an oak aged fluer de sel- so it has the same crunchy briney characteristic with a hint of smoke added to it. It really does something special to grilled veggies. Please rush out to your nearest speciality grocery and buy some. A tiny bit goes a  long way!

Asparagus is never better than lightly oiled with a roll around on a grill. I love roasted asparagus, but it can go from spectacular to mush very fast in the oven. On a grill you have ultimate control- you can take the little guys off when they are done and then wait on the chubbier stalks, giving them time to reach perfection. Even the chubbiest of stalks takes less than 10 minutes on the grill- so you can have your side dish done in no time flat. You have 20 minutes left to make another dish- or drink some wine and watch the sun set. (assuming of course that you don’t have children) The only thing better for asparagus than a grill pan is truffle butter. They are flavors that are made for each other. Earthy and woodsy- frankly verging on blissful. All you need is a touch of truffle butter right before you serve to take the asparagus over the top. Truffles are definitely a luxury kitchen item- but truffle butter is really the bargin of the truffle family, and if you store the butter in the freezer you can make that $10 last a very long time. 

Grilled Asparagus with Truffle Butter

1 bunch asparagus, ends snapped off
1 teaspoon olive oil
1 tablespoon truffle butter
pinch of fume de sel (or salt of choice)

Roll the asparagus in the olive oil, then place single file on a heated grill pan. (I preheat my pan for about 5 minutes on medium heat) Grill until tender crisp, 4-8 minutes. Make sure to roll them around in the middle to cook an all sides. Remove to a serving dish and let the butter melt on top, rolling to make sure they are all well covered. Sprinkle with salt, and enjoy!

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