- American
- Side
- Summer
- Vegetarian
Smoked Asparagus
A simple smoked asparagus reciper. The asparagus is tossed with olive oil, garlic, lemon zest, salt, and pepper, then smoked hot and fast until tender-crisp with just enough wood-fired flavor. Finished with lemon juice and optional Parmesan, it is an easy vegetable side for steak, chicken, seafood, burgers, or any smoked dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Instructions
Prep the asparagus
Trim the woody ends from the asparagus. Pat the spears dry so the oil and seasoning cling well.
Season
Add the asparagus to a bowl or sheet pan. Toss with olive oil, kosher salt, black pepper, garlic powder, and lemon zest until evenly coated.
Set up the smoker
Set the smoker to 275°F with medium smoke (smoke Level 3 for an indoor smoker). Use apple, cherry, or a mild pellet blend.
Arrange the asparagus
Place the asparagus in a single layer on the smoker rack. If the spears are thin or likely to fall through, place them perpendicular to the rack grates or use a small perforated smoker-safe tray.
Smoke until tender-crisp
Smoke for 16 to 24 minutes, depending on thickness. Thin asparagus may be ready closer to 12 to 16 minutes; thicker spears usually take 20 to 24 minutes. The asparagus should be bright, lightly smoky, and tender but not limp.
Finish and serve
Transfer the asparagus to a serving plate. Toss with lemon juice and, if using, butter. Finish with Parmesan and a little extra black pepper. Serve warm.
Recipe by
Russell Toris
@russell-toris