This delicious recipe from our friends at Traeger Grills is the perfect side dish to kick off any summer BBQ’s!
Prep Time: 30 minutes
Cook time: 15 Min
What You’ll Need | Ingredients:
- 2 bunches of asparagus
- 4 cups of mixed wild mushrooms
- 1 large shallot, sliced into rings
- ¼ cup of flour
- 2 tbsp butter
- 1 cup of canola oil
- ¼ cup white wine
- 1 lemon
- Extra virgin olive oil
First, set your grill to high or 500 degrees and preheat with the lid closed. This should take 10 to 15 minutes.
While your grill is preheating, trim the wood and think ends off the asparagus and add to a bowl with 2 tablespoons of extra virgin olive oil. Make sure to coat the asparagus thoroughly.
In a medium sized pan, combine 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. As the butter starts to sizzle, add the mushrooms, toss to coat and spread evenly in one layer. If there are too many mushrooms in the pan, you can cook the mushrooms in batches. Season the mushrooms 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. Once they are browned, add the wine to the pan and cook until it is evaporated. Sprinkle the mushrooms with 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 minutes. Meanwhile, toss the sliced shallots in the flour and mix to coat evenly. Remove excess flour.
Add one shallot to the hot oil to make sure the oil is hot enough. If it starts to bubble and sizzle fiercely you are ready. Add the rest of the shallots, stir, and let cook until golden brown (just 1-2 mins), be careful not to overcook.
Remove from oil, let drain on a paper towel, and season immediately with sea salt. Set aside.
Place asparagus right on the grill grate. Close the lid and cook for 5 minutes or until one side has color on it. Turn the asparagus, close the lid and cook for a few more minutes, but do not to overcook.
Transfer the asparagus to a serving platter, squeeze lemon and sprinkle with sea salt. Top with the mushrooms, fried shallots and serve.
This recipe is a modified version of the original recipe, courtesy of Traeger Grills.