This unique recipe is another creation from Daniel Shahin of United Q BBQ Podcast, and it’s defined by the mouth-watering, salty Umami butter that melts perfectly into the juicy ribeye steak. Paired with fresh asparagus stems coated in a honey-butter dressing, it’s the ideal indulgent recipe to make the most of your Dual-Sided Grizzler Plate.

Traditional asparagus recipes often call for blanching the tender springtime spears, but we like ours oven-roasted in an Ooni – whether wrapped in prosciutto and sizzled in one of our cast iron pans, or atop a simple but delicious pizza. The salty, soft prosciutto in this recipe perfectly complements the crunchy, sweet asparagus spears. We prepare this recipe using the Grizzler to add a nice chargrill to the asparagus, but the same recipe could also be used with the Skillet or Sizzler.

Forging a love for outdoor cooking comes from a connection with your environment, equipment, and ingredients. Chef, award-winning author, food writer, and Friend of Ooni Gill Meller employs these three tenets with this earthy mushroom, asparagus, and thyme pizza, cooked with his Ooni Karu 16, in the green forests surrounding his Dorset home. 

Sourcing good-quality (or even better, foraged) ingredients like fresh, earthy asparagus spears and wild chestnut mushrooms is key to the delicate balance of flavors in this pizza (if you can’t find chestnut mushrooms, buttons will do too). Tender onions, plucked thyme leaves, and a crack of black pepper finish this pizza off. And while Gill enjoys a wood-fired technique, this pizza is just as delicious cooked with either gas or coal.

If you’re interested to learn more about Gill’s approach to using plants in everyday cooking, check out his latest cookbook, Root, Stem, Leaf, Flower,

For a flame-cooked twist on Entenbrust mit Knödel, a classic German dish of duck breast with dumplings, this recipe from Bavarian grilling enthusiast Dominic Stettner is one to try. Using fresh, high-quality ingredients will make the standout flavors of this dish pop — from fresh asparagus spears to succulent, organic duck breasts. The bacon-wrapped green beans add a salty kick to the tender duck breasts, which are served with an earthy root vegetable sauce that's heated with butter for a velvety finish.

Tradition holds that the duck breasts are served with potato dumplings (Kartoffelkloesse) . Soft and filling, potato dumplings are the ideal feel-good comfort food; even better, they’re easy to make at home. Made from butter, flour, eggs, and mashed potatoes, the ingredients are such staples, you probably already have them all on hand. If you’re in a pinch, store-bought packets of instant potato dumpling mix are a quick and effective substitute. (If you’re based outside the EU and instant boxes aren’t as readily available, try visiting your local specialty grocery or an online European store.)

Classic Italian cuisine meets one of Germany’s most beloved vegetables in this Roman-style pizza bianca (white pizza) with white asparagus, sliced potatoes, ham and cured egg. Typically, the stalks are served in Germany between April and June, alongside boiled potatoes, sliced ham and French Hollandaise (that brunch staple and classic mother sauce of butter, egg yolks, lemon juice and pepper). For this recipe, however, recipe developer Jelena Lozo lets white asparagus take center stage on a pizza.

This airy and slightly thicker-than-Neapolitan dough is an excellent base for loading up (without getting soggy) on sliced potatoes, chopped asparagus and salty ham, all topped with a grated, cured egg yolk. Because the egg is preserved in salt and sugar, it’s safe to eat and adds a burst of rich, salty and nutty flavor, not to mention a vibrant pop of yellow color. 

And because there’s no tomatoes on this pie – which means less acidity – the mild and delicate flavors of the white asparagus shines. This may be one of our most German pizza recipes yet, but luckily, you don’t have to be in the country to enjoy this fresh take on some of their classic staples.

If you’ve never been to Belgium and indulged in some frites (french fries), odds are you’ve never heard of “samurai sauce.” Despite what the name suggests, it’s not from Japan, but Belgium, and consists of mayonnaise, ketchup and harissa and is often served with french fries. Harissa, a garlicky chile paste from North Africa, is what gives the sauce its kick and we have to admit: it’s pretty delicious. 

France-based award-winning chef and author Denis Job not only agrees, but he also created a mouth-watering recipe for a pizza with grilled chicken, pan-fried potatoes, asparagus and samurai sauce. With a tomato base topped with protein-rich grilled shredded chicken and asparagus for a fresh touch, this is a decidedly French and Belgian-inspired pie with a fiery (and addicting) twist.

The result is a hearty, filling and unexpected pie that is sure to appeal to many palates. Pro tip? If you have leftover samurai sauce, use it as a spicy dip for crudites, roasted potatoes, skewers, or slather it on sandwiches for an extra pop of flavor.

Asparagus is one of the most versatile vegetables you can cook with, and when it’s drizzled in olive oil and flame-roasted in a cast-iron grizzler pan, it's even better. Whether you serve it as a side dish, wrapped in prosciutto, or atop a mouth-watering pizza, this simple, healthy, oven-fired asparagus recipe with lemon zest and Parmesan is a worthy addition to any table. 

With its slightly sweet and earthy flavor, asparagus is a common pairing for many meat dishes, but it can also be chopped into frittatas, stir-fries and hearty salads. You’ll want to source fresh, high-quality spears from your local farmers market for best-tasting results, though your neighborhood store’s selection also works. (Just be sure to look for the brightly-colored ones with tightly closed tips, and make sure the roots aren’t brown!)

We like roasting our spears in the high heat of an Ooni because it’s quick and easy, and the flames bring out the tenderness and natural sweetness of the vegetables. With the help of the cast-iron grizzler, the spears get a light char for a subtle, smokey flavor and coveted sear marks.

For even more oomph, we like to sprinkle our asparagus with a lemon’s zest and roast the cut-up wedges for a tasty, tangy bite. Add to that freshly grated Parmesan and a touch of chili flakes for a nice kick, salt and pepper, and you’ve got a delicate balance of tastes and textures that’s sure to satisfy.