Smoked Asparagus On Pellet Grill
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!
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 1 hour. 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
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.