This incredibly easy Smoked Asparagus also yields amazing tasty results combining the natural sweetness of roasted asparagus with rich, smoky goodness! It's a family favorite vegetable side dish that you can easily cook alongside a hearty main dish!
Tender, Savory Asparagus the Whole Family Will Love!
Tired of eating the same old things all the time? This smoky asparagus recipe is an inspired way to change up your vegetables! They’re kid-friendly, too!
Asparagus is one of my favorite signs of spring, and I love incorporating them into any meal of the day. Smoking this nutrient-packed delicacy is a great way to bring out the amazing flavor. Top that with Parmesan and black pepper, and you’ve got a delicious side for almost anything else you want to cook!
As with many smoker recipes, it doesn’t take much to pull this together. Much of the flavor is added during the cooking process. Use your favorite wood chips to adjust the smoked flavor to your liking.
❤️ Why You'll Love This Recipe!
- It’s easy! Mix ingredients and cook. Easy as pie. Or easier!!
- It’s simple. Another recipe made up of things you’re likely to already have on hand.
- It’s unique! When was the last time you smoked vegetables? Smoking your asparagus brings out all the natural sweetness plus that irresistible smoked taste!
Almost all of these ingredients are pantry staples. Has there ever been a time when you didn’t have salt and pepper on hand? However, buy asparagus fresh during the peak growing season in spring for the best flavor.
- Asparagus - For the freshest picks, look for stalks that are firm, not wilted, with tightly closed tips. The thinner the stalks, the more tender your asparagus tends to be!
- Olive Oil - You guessed it! Extra virgin olive oil (EVOO) is a staple.
- Salt - Any salt you have on hand will work in this recipe, but we love using Kosher salt when smoking meats and veggies in general.
- Black Pepper - Freshly ground has the fullest flavor! Give your pepper mill a few turns after tossing in olive oil.
- Parmesan Cheese (optional) - Cheese makes everything better! Add a small sprinkle of freshly grated Parmesan cheese when serving.
Bacon Wrapped Smoked Asparagus - Want some bacon to make your asparagus even tastier! Wrap a few stalks of the seasoned asparagus with a slice of bacon to make a bundle! Follow all other instructions below to finish them in your smoker!
💭 Tips & Recipe Notes
Try adding different cheeses, or omit the cheese entirely (the asparagus is tasty all on its own)!
If you don’t have Parmesan cheese, substitute another strong, salty cheese like Romano or Asiago. They all taste delicious and can be used almost completely interchangeably in most recipes.
Look inside the bundle asparagus to get the best produce.
Don’t forget to inspect the pieces inside the bunch of asparagus when looking for the freshest asparagus at the store. Sometimes you’ll find that the outer pieces are good, but the ones inside are showing signs of deterioration.
Trim the asparagus to get rid of the woody parts.
When deciding how much of the asparagus to trim off the bottom before cooking, bend it near the fibrous end. It should snap off at the exact right place so that you only lose the unappealing woody part.
If it’s really fresh, you should only lose an inch or so. Keep these cut ends to use later in a soup or stock.
Buy asparagus in bulk. You'll want to snatch up all the best bundles when they're at the peak of the asparagus season!
If you bought more asparagus than you’re smoking, give the ends a fresh cut and put them in ¼”-½” cold water, standing upright in a jar in the fridge. This will keep them fresh much longer than if you just shove them in the vegetable drawer.
🔪 Step-by-Step Instructions
Pull out your smoker and prepare to be wowed! These tasty, tender stems are an easy side dish that everyone will love! One pound of asparagus makes four servings.
- Preheat the smoker. Start by setting the temperature to 225°F (107°C). Always check your manufacturer’s instructions for preheating. You can use any type of smoker--Traeger or pellet smoker, Big Green Egg, charcoal smoker, wood smoker, or electric. There are small differences between them, but they all get the job done.
- Clean the asparagus. Wash 1 pound of asparagus and trim off the ends (see Tips). You want to cut off all of the hard woody ends that won’t soften with cooking.
- Prepare asparagus. Put the asparagus on a tray or in a large bowl and drizzle it with 1 tablespoon of olive oil. Sprinkle it with 1 teaspoon of Kosher salt and ½ teaspoon of black pepper. Toss it together until asparagus is totally coated and spices are evenly distributed.
- Spread in pan. Lay out the prepared asparagus in a smoker pan or grilling tray. You can also create one out of heavy-duty aluminum foil for easy cleanup. If you opt to make your own, be sure to fold the ends up slightly to prevent spillage.
- Cook. When the smoker is hot, slide in the asparagus and cook for around 45 minutes. You may need to add or subtract a few minutes, as sometimes temperatures in smokers and ovens fluctuate. Asparagus is done when you pierce it with a fork and can tell it is tender.
- Serve. Remove from your smoker (hopefully you had some tantalizing meat smoking next to this!) and serve immediately.
🥡 Storing & Reheating
If kept in an airtight container, leftovers will be good in the refrigerator for up to 3-5 days. When asparagus has gone bad, it usually lets you know. Be aware of bad smells, fuzz, or extra mushiness, and throw it out immediately.
I don’t recommend freezing smoked asparagus. When it’s thawed and reheated, it becomes mushy.
If you’re open to blending it in a soup or don’t mind the mushiness, asparagus will last between 10-12 months. Store any leftover smoked asparagus in heavy-duty freezer bags, securely wrapped in heavy-duty aluminum foil, or an airtight freezer storage container.
To reheat, put your asparagus in the middle of a sheet of tin foil and drizzle with a bit of olive oil. Fold the foil over and crimp the ends to make a pouch.
If you’re grilling dinner, you can add the pouch to the grill for about five minutes before you’re done cooking.
This also works well with oven-baked dinners. Add your desired portion of asparagus in the foil pouch to a 350°F (176°C) oven for five minutes. Hotter temperatures are fine too, just watch closely and reduce the reheating time as needed.
If you’re in a rush, the microwave is another good option. Put your asparagus in a microwave-safe container and cover it with a damp paper towel.
Cook on high heat for 20-30 seconds. Don’t overcook your smoked asparagus, or it will get mushy very quickly!
If you find that there are bits of gritty soil hiding in your asparagus, soaking it can help. However, it’s not necessary to soak it as part of the cooking process.
Thicker stalked asparagus tends to be higher in fiber, but they also tend to be more tender. The fiber in thinner stalks tends to be more concentrated.
When it comes to choosing a variety, there are many options. Most grocery stores sell green, white, and sometimes purple asparagus. The green and white varieties taste similar in flavor, but the purple asparagus contains more sugar making them sweeter. Purple asparagus is also much more tender due to its lower fiber content. Try them all and pick your favorite!
- 1 lb asparagus (washed, ends cut)
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt (any salt will do)
- ½ teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
- Preheat smoker to 225°F (107°C) according to the manufacturer's instructions.
- Wash and trim the ends off the asparagus.1 lb asparagus
- Place asparagus on a tray or in a large bowl, drizzle olive oil over, sprinkle with kosher salt, and black pepper. Toss to coat.1 tablespoon olive oil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Place asparagus in a smoker pan, tray or create a tray out of heavy duty aluminum foil folding the edges up slightly.
- Put the asparagus in the smoker at 225°F (107°C) for approximately 45 minutes, or until fork tender.
- Remove from the smoker and serve right away, garnish with Parmesan cheese if desired and enjoy!1 tablespoon grated Parmesan cheese
Equipment You May Need
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!