Smoked asparagus spears are a delicious side dish!
A smoker takes this humble vegetable from boring to DELICIOUS!
This simple recipe will give you everything you need to create a yummy side dish!
Table of contents
Buying Asparagus
When buying spears of asparagus, look for bundles of the same length and thickness. This will you give an even cook.
Look for fresh, crisp heads. Steer clear of anything wrinkled or limp.
This indicates dehydration, and the stalks won’t be as fresh and crisp.
Avoid anything with a grey or white color. This is the woody part and is inedible for grilling.
Look for as vibrant and green as possible, from top to bottom.
Preparing Asparagus
To prepare the fresh asparagus, pre-wash it well.
Asparagus is grown in light sandy soil, so often has soil residue still attached.
Rinse well, and finish off with a soak in cold water to remove any remaining debris.
Smoked Asparagus Recipe
This simple recipe balances the sweet, salty, and smoky with fresh, crisp asparagus.
A few minutes of prep time is needed to create a great-tasting side dish.
Ingredients
- Bunch fresh Asparagus spears
- Olive oil
- 1 tbsp table or kosher salt
- 1 tbsp black ground pepper
Lemon Butter Sauce:
- 2 tablespoons butter, melted
- 1/2 cup fresh lemon juice
Step 1: Trimming the Asparagus
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.
Takes all the guesswork out of the task!
If you have particularly tough spears, peel the lower part of the skin from the stem with a vegetable peeler.
Step 2: Seasoning the Asparagus
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.
Step 3: Preparing the Smoker
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 4: Smoking Asparagus
Place the seasoned spears in a baking tray, cast iron skillet, or aluminum tray. You don’t want to lose them 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. Then increase the temperature to 300°F for the final 30 minutes.
Step 5: Lemon Butter
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.
Step 6: When It’s Ready
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!
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.
Crush some garlic and combine with melted butter. Pour over the par-cooked spears.
Using An Airfryer!
Don’t have time to fire up the smoker? Why not throw your asparagus in the air fryer!
It bearly 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
Seasoning and Sauces for Asparagus
The secret to great smoked vegetables is all in the seasoning. Asparagus is no exception.
At the least, use salt and pepper seasoning. But rubs, juices, and sauces are also great to jazz up your vegetables.
Serving Suggestions for Asparagus
Smoked asparagus is a great side dish for most meats. Fish, chicken, beef, or seafood goes great with a side of delicious smoked 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
Store any leftovers in the fridge for 3-4 days, covered. Leftover vegetables are great to make a great addition to a simple meal. Use in salads, quiches, or throw them together in 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
Smoking asparagus takes an unassuming vegetable and gives it an earthy flavor twist.
Next time you’re smoking your main meal, try throwing some fresh asparagus on the grill. Taste it for yourself!
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.
Hungry For More?
