grilled asparagus with wild mushrooms and fried shallots


  • 2 Bunch Asparagus, fresh

  • As Needed extra-virgin olive oil

  • 2 Tablespoon butter

  • 2 Tablespoon olive oil

  • 4 Cup Mixed Wild Mushrooms

  • 1/4 Cup white wine

  • 1 Whole lemon, juiced

  • 1 Large shallot, sliced into rings

  • 1/4 Cup flour

  • 1 Cup canola oil




When ready to cook, set the temperature to High (or 500 degrees F if using a Timberline grill) and preheat, lid closed, for 10 to 15 minutes.


Meanwhile, trim the thick and wood ends off the asparagus and add to a bowl with 2 tbsp extra virgin olive oil. Mix to coat the asparagus thoroughly.


In a medium-sized pan over medium high heat, add 2 tbsp butter and 2 tbsp of olive oil.


When 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 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 the excess flour.


Add one tester shallot to the hot oil – 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 directly 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 mins, making sure 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 immediately. Enjoy!

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