Smoking asparagus is an easy way to make a delicious vegetable side dish. This simple cooking method transforms ordinary asparagus from a plain vegetable into a flavorful accompaniment that can elevate any meal.
The smoker adds a rich, deep flavor that brings out the asparagus’s natural sweetness while giving it a wonderful slightly charred exterior. Whether cooking for your family or preparing a meal for guests, these smoky asparagus spears will impress.
Table of contents
What You Need
- Bunch fresh Asparagus spears
- Olive oil
- 1 tbsp table or kosher salt
- 1 tbsp black ground pepper
- 2 tablespoons butter, melted
- 1/2 cup fresh lemon juice
Smoked Asparagus Recipe
This simple recipe balances sweet, salty, and smoky with fresh, crisp asparagus. Only a few minutes of prep time is needed to create a great-tasting side dish.
Step 1: Trimming the Asparagus
Trim off the bottom woody section of the asparagus stalk. Hold each end and bend until it snaps at its natural point of softness.
It takes all the guesswork out of the task! If you have particularly tough spears, use a vegetable peeler to peel the lower part of the skin from the stem.
Step 2: Seasoning the Asparagus
Coat the asparagus with olive oil, then season with salt and pepper.
You can experiment with seasonings; I also like to use garlic butter or barbecue rub, which are good options.
Set the pellet smoker to 190°F. Keep the temperature low to medium heat. This will produce the most smoke without burning the vegetables.
Light, subtle wood chips are best with vegetables. In this recipe, I used hickory pellets, as they were already in the hopper. But anything light-flavored like maple, cherry, or apple wood works as well.
Step 3: Smoking
Place the seasoned spears in a baking tray, cast iron skillet, or aluminum tray. You don’t want them to fall down the grill grates!
Lay in a single layer to allow the smoke to permeate through the spears. Leave the spears to cook on the grill for 2 hours. For the final 30 minutes, increase the temperature to 300°F.
Step 4: Brush With Lemon Butter
Blend the melted butter and lemon juice. Drizzle the sauce mix over the spears and smoke for 10-20 minutes until tender. Avoid brushing the sauce on as it may damage the stalk heads.
The asparagus is ready when it’s a bright green shade. It should be firm but tender. If you can bend it without snapping, it’s ready to eat.
Biting into it should give you a nice crunch without being raw. Soggy asparagus isn’t a pleasant taste sensation!
Buying Asparagus
When buying asparagus spears, look for bundles of the same length and thickness. This will ensure an even cooking.
Look for fresh, crisp heads. Steer clear of anything wrinkled or limp. This indicates dehydration, and the stalks will be less fresh and crisp.
Avoid anything grey or white. This is the woody part, which is inedible for grilling. Look for something as vibrant and green as possible, from top to bottom.
Recipe Variations:
If you prefer something with a little more tang, drizzle with a balsamic honey sauce. Or, for a more meaty flavor, glaze the asparagus with a barbecue sauce. Wrap with bacon strips for a barbecue bacon explosion of flavor.
Using An Airfryer!
Don’t have time to fire up the smoker? Why not throw your asparagus in the air fryer! It barely takes any prep or cooking time! See a declious recipe here where they also wrap the asparagus in bacon, yum!
Looking for More Sides
Are you looking for more sides? See some of our favorites below
How to Serve The Asparagus
Try smoked chicken breasts with a side of smoked asparagus. Add baked potatoes to make a simple, healthy mid-week meal. Or smoked pork chops with garlic smoked asparagus, grilled corn, and creamed potatoes
Storing Leftovers and Reheating
Store any leftovers in the fridge for 3-4 days, covered. Leftover vegetables make a great addition to a simple meal. Use them in salads, quiches, or a breakfast omelet.
Want More Easy And Declious Recipes?
Here are some of my favorite Traeger recipes you can try at home.
Smoked Asparagus On Pellet Grill
Equipment
- pellet grill
Ingredients
- Bunch fresh Asparagus spears
- Olive oil
- 1 tbsp table or kosher salt
- 1 tbsp black ground pepper
Lemon Butter Sauce:
- 2 tbsp Butter melted
- ½ cup fresh lemon juice
Instructions
- Trim off the bottom woody section on the asparagus stalk. Do this by holding each end and bending until it snaps at the natural point of softness. If you have particularly tough spears, peel the lower part of the skin from the stem with a vegetable peeler.
- Coat the asparagus with olive oil, then season with salt and pepper. You can use any seasoning you desire. Garlic butter or barbecue rub are good options.
- Set the pellet smoker to 190°F. Keep the temperature low to medium heat. This will produce the most smoke without burning the vegetables. Light subtle wood chips are best with vegetables.
- Place the seasoned spears in a baking tray, cast iron skillet, or aluminum tray.
- Lay in a single layer to allow the smoke to permeate through the spears. Leave the spears to cook on the grill for 2 hours. Then increase the temperature to 300°F for the final 30 minutes.
- Blend the melted butter and lemon juice. Drizzle the sauce mix over the spears and smoke for another 10-20 minutes until tender. Avoid brushing the sauce on as it may damage the stalk heads.
- The asparagus is ready when it’s a bright green shade. It should be firm but tender.
- If you can bend it without snapping, it’s ready to eat.
Notes
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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