Smoked Asparagus
Lightly crisp, juicy, smoked asparagus delivers a perfectly tender and healthy side dish. Lemon, garlic, and fresh herbs complement the pleasant bittersweet flavor, and the smokiness makes this simple vegetable taste extravagant.
Do you love when asparagus comes into season as much as I do? My lovely neighbor’s backyard garden and the farmer’s market allow me to enjoy this super-food side much more often.
Plus, smoking them is a breeze, especially if you already have the main dish in the smoker. Round out your meal and cook everything at once and in the same place for a set-it-and-forget-it meal.
Choosing the Best Spears
The vibrant green stalks of fresh asparagus with dark green or slightly purple tips will be firm and smooth to the touch, not wilted. They should be crisp enough to stand up straight, and the tips closed and compact. If the tips are opened, they’re already starting to go to seed.
How to Smoke Asparagus
Prep the asparagus, trimming the woody ends. Then season them and smoke for 30-45 minutes at 225℉ (107℃).
Recipe Tips
- Wrap 3-4 stalks with a slice of bacon, and arrange each bundle on the smoker and smoke as usual.
- Replace the asparagus with tender green beans for deliciously smoked green beans.
- Save the woody asparagus tips for broth or peel them for soup.
- Low and slow provides more flavor, but if you want faster, bump the temperature up to 350℉ (180℃), and they should be done in 20-30 minutes.
- Many chefs recommend maple and applewood, but pecan is pretty popular as well. Hickory is also good, giving a more intense flavor. Milder woods will complement the mild vegginess, while stronger woods tend to be overwhelming.
- Perfectly cooked asparagus turns a bright green (yellow if it’s white asparagus), and it’s fork-tender with some firmness.
- If you accidentally overcook the asparagus, make a cream of asparagus soup. Sauté half an onion and a garlic clove. Then puree them, the overcooked asparagus, and a couple of cups of vegetable broth. Heat in a saucepan until bubbly, then serve topped with a drizzle of cream and freshly grated Parmesan.
Make-Ahead and Leftover Makeovers
Smoked vegetables typically stay fresh for 3-5 days in an airtight container in the fridge. A 350℉ (180℃) oven, microwave, or air fryer will heat them in a few minutes.
Store leftover asparagus in the fridge for 3-5 days or the freezer for 3-4 months. Or chop leftovers and repurpose them in salads, omelets, soups, or whatever you like.
What Goes With Smoked Asparagus
I love asparagus with grilled salmon, but you can also take advantage of a hot smoker with smoked pork. Mac and cheese and roasted potatoes are a wonderful side to pair with all of the above, and broiled lobster tails turn it into an elegant date-night dinner.
More Sensational Smoker Recipes to Try
By Imma
Smoked Asparagus
Ingredients
- 1-1½ pounds (450-680g) asparagus spears, medium thickness (washed, dried, and woody ends removed)
- 1 tablespoon (15g) olive oil
- 1 teaspoon (5g) lemon juice
- 2 cloves garlic, minced
- 1 teaspoon (1-2g) Italian seasoning
- 2 tablespoons (8g) chopped parsley
- ¼ cup (30g) grated Parmesan cheese (optional)
Instructions
- Preheat the smoker to 225℉ (107℃).
- Cut off the woody ends (start at the end and work back until the knife cuts the stalk easily) of the spears.
- Place in a large bowl or tray, and season with salt and pepper.
- In a small bowl, mix olive oil, lemon juice, garlic, and Italian seasoning, then pour it over the asparagus and toss to coat.
- Place the seasoned asparagus directly in the preheated pellet grill, and smoke for about 45 minutes, depending on the thickness of the stalks.
- Remove from the smoker and sprinkle with the optional Parmesan. Serve as a side with your chosen protein or as an appetizer. Enjoy!
Tips & Notes:
- Waiting until the initial blast of smoke clears (5-15 minutes, depending on your smoker) before closing the lid to ensure cleaner smoke for better-tasting food and less chance of lid pops (unpleasant explosion due to build up of gases).
- Smoking time will differ due to the thickness of the asparagus, humidity, wind, and the smoker. Keep an eye on them the first time, and note the cooking time that works best for you.
- If you buy your asparagus a few days ahead, trim the ends and keep them like flowers in a jar or vase with water in the fridge. Cover loosely with a plastic bag, and they should stay fresh for a week.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
OMG, just got a big batch of fresh asparagus from the farmer’s market, and smoking them turned out so good.