Grilled Asparagus with Wild Mushrooms and Fried Shallots

When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

With a sharp knife, trim the thick and woody ends off the asparagus and add to a bowl with 2 tablespoons of extra-virgin olive oil. Mix to coat the asparagus thoroughly.

Make the mushrooms. In a large pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter starts to sizzle and foam, add the mushrooms, toss to coat, and spread evenly in one layer, do not crowd the mushrooms and work in batches if necessary to ensure browning.

Cook the mushrooms on one side until they are nicely browned, then toss the pan and continue cooking until evenly browned. Season with salt, to taste. Add the wine to the pan and cook until it is evaporated. Sprinkle the mushrooms with lemon juice, and set aside.

Make the fried shallots. In a small saucepan or a cast iron pan, add the canola oil and heat over medium-high for 5 minutes.

In a medium bowl add the shallots, and flour, and toss to coat evenly. Remove the excess flour. Add one tester shallot to the hot oil, if it starts to bubble and sizzle fiercely the oil is ready. Add the remaining shallots, stir, and let cook until golden brown, 1-2 minutes, being careful not to overcook.

Remove the shallots from the oil, let drain on a paper towel, and season immediately with sea salt. Set aside.

Place the asparagus directly on the grill grates. 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 2-3 minutes, making sure not to overcook.

Remove the asparagus from the grill. Squeeze with lemon, and sprinkle with sea salt. Top with the mushrooms, fried shallots and serve immediately. Enjoy!