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Gegrillter grüner Spargel mit Trüffelbutter und Parmesanspänen auf einer Keramikplatte, daneben ein Glas Chardonnay Claymore Voodoo Child aus den Adelaide Hills, South Australia

Grilled Asparagus with Truffle Butter & Parmesan Shavings

Grilled green asparagus with melted truffle butter and paper-thin Parmesan shavings—a quick spring recipe with a big impact. Crisp from the grill, aromatic thanks to truffle oil, and salty-nutty thanks to Parmigiano Reggiano. Perfect as an elegant appetizer or a side dish to accompany the main course. The recommended Chardonnay, Claymore Voodoo Child from the Clare Valley rounds out the dish with freshness, a creamy texture, and a hint of brioche.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine German, Seasonal
Servings 2 people
Calories 390 kcal

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

Calories: 390kcalCarbohydrates: 18gProtein: 9gFat: 31g
Keyword Asparagus Recipe, Asparagus season, Chardonnay Australia, Clare Valley, Claymore Voodoo Child, grilled asparagus, Grilled vegetables, Parmesan shavings, Spring Recipe, Truffle butter, Wine from Australia
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