Grilled Asparagus with Wild Mushrooms and Fried Shallots

• Difficulty4/5
• Prep time30 mins
• Cook time15 mins
• Serves4 - 6
• HardwoodCherry

The flavors of Spring combine for a delicious side dish. Local asparagus, wild mushrooms, and fried shallots are savory and complemented with white wine.

• 2 bunches local asparagus
• 4 cups mixed wild mushrooms
• 2 tbsp butter
• extra virgin olive oil

• 1/4 cup white wine
• 1 large shallot, sliced into rings
• 1/4 cup flour

• 1 cup canola oil
• kosher salt to taste
• 1 lemon

• 2 bunches local asparagus
• 4 cups mixed wild mushrooms
• 2 tbsp butter
• extra virgin olive oil
• 1/4 cup white wine

• 1 large shallot, sliced into rings
• 1/4 cup flour
• 1 cup canola oil
• kosher salt to taste
• 1 lemon

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to high (or 500 degrees F if you’re using the Timberline grill) and preheat, lid closed, for 30 minutes.

Meanwhile, trim the thick and wood ends off of the asparagus and add to a bowl with 2tbsp extra virgin olive oil. Mix to coat the asparagus thoroughly. In a medium-sized pan over medium high heat, add 2tbsp of butter and 2tbsp of olive oil.

When the butter starts to sizzle and foam, add the mushrooms, toss to coat, spread evenly in one layer (if there are too many mushrooms in the pan they will not get enough color – if your pan is too small, cook the mushrooms in batches), and season with salt to taste.

Let the mushrooms cook on one side until they are nicely browned, then toss the pan and brown the mushrooms more. When the mushrooms have browned some more, add the wine to the pan and cook until it is evaporated.

Sprinkle the mushrooms with a tiny bit of lemon juice, and set aside. In a small saucepan or a cast iron pan, add the high heat oil and heat over medium high for about 5 mins Meanwhile, toss the sliced shallots in the flour and mix to coat evenly. Remove the excess flour.

Add one tester ring to the hot oil – if it starts to bubble and sizzle fiercely you are ready. Add the rest of the rings, stir, and let cook until golden brown – just 1-2 mins – be careful not to over cook.

Remove from oil, let drain on a paper towel, and season immediately with some sea salt. Set aside.

Bring your asparagus to the grill and place directly on the grates on the lower level of the grill. Close the lid and cook for 5mins – or until one side has some great color on it. Turn the asparagus, close the lid and cook for a few more mins, making sure not to over cook – a bit of bite is still ok.

Transfer the asparagus to a serving platter, squeeze lemon and sprinkle with seas salt. Top with the mushrooms, then the fried shallots and serve immediately. Enjoy!

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