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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Grilled Asparagus with a drizzle of Truffle Oil for your Grill

July 4th, 2011 · No Comments · Dinner, Entertaining, Gardening, Grilling, Holiday, Low-Calorie, Lunch, Side Dishes, Summer Recipes, Vegan, Vegetarian, Wine

Asparagus at the onset of summer is a life saver for simple and delicious side dishes.  If you are a gardener, tt may take a few seasons to come up (I’ve been working on asparagus for the last three years and not a substantial stem yet!)  Whether grilled an brushed with truffle oil or pureed for a light summer bisque, the heavenly spears will make every meal luxurious.

Grilled Asparagus with Truffle Oil

1 pound fresh asparagus spears, trimmed (buy fresh from Sang Lee Farms,
1 tablespoon of truffle oil
salt and pepper to taste
Truffle Pecorino (can be found  The Village Cheese Shop on Love Lane in Mattituck)

Preheat grill for high heat.
Lightly coat the asparagus spears with truffle oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Place on plate when done and sprinkle some truffle pecorino on top

Serve with with some grilled striped bass and pair it with a bottle stainless steel fermented Chardonnay from Peconic Bay Winery.   This vineyard, Peconic Bay, is designed with traditional east end cedar shingles and a lovely deck spilling on to the vineyard.   Stay tuned for a striped bass recipe perfect for the grill.

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