asparagus, Australian wines, Chardonnay, Clare Valley, Claymore Wines, Spring, white wines, Wine and Dine, Wine and Food, Wines from Australia
Grilled Asparagus with Truffle Butter & Parmesan Shavings
Apr
Springtime Magic from the Grill – Paired with an Australian Wine That Grooves and Seduces
Australian wine meets German spring: This combination may sound unusual, but it’s a true culinary delight. Grilled green asparagus with melted truffle butter and paper-thin Parmesan shavings is one of those dishes that achieves maximum impact with minimal effort. The light smoky aroma from the grill, the earthy depth of the truffle, and the salty richness of the Parmesan form a trio that calls for a wine that reflects this richness—without overpowering it. Asparagus season is short and precious, and that’s exactly what deserves a glass that’s just as special as the moment itself.
Perfect wine pairing: Claymore Voodoo Child Chardonnay (Clare Valley, Australia)
This Chardonnay from the Clare Valley offers exactly what grilled asparagus with truffle butter needs: fruit with character, texture with freshness, and a depth that never veers into heaviness. On the nose, it entices with ripe peaches, melon, and a hint of minerality that prepares the palate for the first sip. On the palate, juicy stone fruits follow, along with lively, well-integrated acidity and a creamy texture resulting from the strategic use of oak and partial malolactic fermentation—accompanied by subtle notes of nuts and brioche that lend the wine substance and length. It is precisely this complexity that makes it the ideal partner for the truffle butter: the wine’s creaminess mirrors the sauce, while its freshness cleanses the palate between each bite and whets the appetite for the next. The mineral-driven length on the finish elegantly blends with the umami of the Parmesan and the earthy note of the truffle. Rock ’n’ roll in the glass—and spring on the plate.
The recipe:
Grilled Asparagus with Truffle Butter & Parmesan Shavings
Equipment
- 1 Kontaktgrill oder Grillpfanne
- 1 Sparschäler
- 1 Kleiner Topf (für Trüffelbutter)
- 1 Käsehobel oder Sparschäler (für Parmesan)
- 1 Backpinsel
- 1 Große Platte zum Anrichten
Ingredients
- 500 g green asparagus prefer thick poles
- 60 g Butter
- 1 tsp truffle oil high-quality black truffle oil
- 80 g Parmigiano Reggiano in a wheel
- 1 Tablespoon of olive oil
- Sea salt flakes e.g., Maldon
- Freshly ground black pepper
- 1 Lemon just some crumbs and a little juice
Instructions
PREPARATION:
- Break off or cut off the woody ends of the green asparagus (about 2–3 cm).
- Use a vegetable peeler to thinly peel the lower third of the carrots.
- Brush the asparagus with olive oil and season lightly with sea salt.
- Preheat a grill pan or contact grill to high heat.
COOKING STEPS:
- Place the asparagus in batches on the hot grill and grill for about 3–4 minutes per side, until it has light grill marks but is still crisp-tender.
- At the same time, melt the butter in a small saucepan over medium heat until it turns golden brown and smells nutty (nut butter).
- Remove the pot from the heat and stir in the truffle oil.
- Place the grilled asparagus immediately on a large platter and drizzle with the warm truffle butter.
- Freshen it up with some lemon zest and a splash of lemon juice.
SERVE:
- Arrange the asparagus on a long, flat platter.
- Use a cheese slicer to shave generous shavings of Parmesan over the entire asparagus.
- Finish with sea salt flakes and freshly ground black pepper.
- Serve immediately—the Parmesan and butter should melt slightly.
ATTACHMENTS:
- Fresh ciabatta or sourdough bread (for dipping in the truffle butter)
- Poached or soft-boiled egg (as a full-course appetizer)
- Gemischter Frühlingssalat mit Vinaigrette
Nutrition
