Smoked Asparagus Recipe: Tips for Smoking Asparagus

Smoked asparagus is a popular side dish cooked using the indirect heat of woodsmoke. It is a fun alternative to typical grilled asparagus. In contrast to more standard methods like blanching, grilling, or sautéing, smoking imbues the asparagus with a gentle BBQ flavor that adds richness and depth to the nutritious vegetable.

Fresh asparagus cooks reasonably quickly in a smoker compared to meats like brisket and pork shoulder. Since most meat has to rest before slicing, smoking your favorite vegetables as you wait to cut your protein allows you to take full advantage of an already lit smoker to make an easy side dish.

Smoking asparagus is more straightforward than smoking pork ribs and other meats, but it still helps to consider these basic tips:

1. 1. Source evenly sized asparagus. You’ll find a wide range of sizes during the spring months, but differently sized asparagus spears will cook at different rates. Try to find the bunch with the most consistent sizes so that they will cook at the same rate.
2. 2. Look for thicker stalks. Search for stalks with the thickness of a pencil or thicker. Asparagus that’s too thin will dry out and lose that silky, meaty texture you get from the thicker varieties.
3. 3. Use hardwood. Whether you use wood chips or wood pellets, choose hardwoods like cherry, pecan, mesquite, hickory, or applewood when smoking meat and vegetables. Each of these smoking woods will impart a unique flavor, and you can use any of them for smoked asparagus. Softwoods, like pine and cedar, or chemically treated lumber are not recommended for smoking as they contain resin, sap, and toxins that could cause illness.
4. 4. Season as you cook. Most meats get brined and coated in barbecue seasoning or a dry rub before smoking, so make sure you season your vegetables, too. Add fat in the form of butter or olive oil, and use aromatics like fresh herbs for more flavor.