Smoked Asparagus is a quick and easy side dish for the pellet grill, seasoned simply with garlic salt, black pepper, and olive oil. Finish it with a squeeze of fresh lemon juice for a bright, smoky bite that goes with just about anything.
Before You Start Cooking
Method: Pellet Grill Skill: Easy
- Pellets: Pick a wood pellet that works with the rest of your cook. Since asparagus smokes quickly, you can go bold if you like-hickory and mesquite will give a deeper smoky flavor, while fruit woods like apple or cherry will keep things lighter and slightly sweet.
- Asparagus: We like to smoke the asparagus directly on the grill grates. If you're working with super-thin spears, smoking them in a grill basket or perforated pan will keep them from falling through.
- Seasoning Options: Garlic salt and cracked black pepper are our everyday go-to's, but feel free to switch it up. Try lemon pepper, red pepper flakes, or your favorite spice blend to tie in with the rest of your meal.
This recipe was developed and tested on a recteq B380 Bullseye Wood Pellet Grill.
How to Make Smoked Asparagus on a Pellet Grill
Prep the Asparagus
Start by giving your asparagus a rinse under cool water and patting it dry with a clean kitchen towel. Trim off the woody ends-usually the bottom inch or two-so you're left with just the tender stalks.
If you're working with very thick spears, you can also peel the lower half of the spears with a vegetable peeler after cutting off the bottom inch to ensure that they're tender when cooked.
Lay the asparagus out in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic salt and freshly cracked black pepper. Toss everything together until the spears are evenly coated.
Smoke the Asparagus
Preheat your pellet grill to 350°F. Once the grill is up to temp, place the asparagus spears directly on the grill grates in a single layer. Be sure to lay them perpendicular to the grates to prevent any runaway spears from slipping through.
Close the lid and smoke:
- 15-20 minutes for thin asparagus
- 25-30 minutes for thicker spears
You're aiming for asparagus that's tender with just a bit of snap left-not mushy. Cooking time will vary depending on spear thickness and how firm or soft you like your asparagus.
Serving Smoked Asparagus
Transfer the smoked asparagus to a serving platter. We like to finish it with a squeeze of fresh lemon juice to brighten it up.
Depending on what you're serving this with, you can also shave or grate some Parmigiano Reggiano over the top while the asparagus is still hot so it gently melts into the spears. Or, drizzle the platter with a little balsamic glaze.
You can serve smoked asparagus with just about any grilled dinner-chicken, beef, pork, fish, you name it! It's especially good with smoked fish. Try it next to our Smoked Salmon with Orange Maple Bourbon Glaze for a dinner that's big on flavor and easy on effort.
More Pellet Grill and Smoker Recipes
- Smoked Chicken Souvlaki
- Smoked Cream Cheese with Bacon, Onion, Apricot Topping
- Smoked Potatoes with Rosemary and Garlic
⏲ Recipe
Smoked Asparagus (Pellet Grill)
Ingredients
- 1 bunch asparagus, (about 1 pound)
- 2 tablespoons olive oil
- ½ teaspoon garlic salt, (approximate)
- ½ teaspoon freshly ground black pepper, medium grind (approximate)
- freshly-squeezed lemon juice, for serving (optional)
- shaved Parmigiano Reggiano, for serving (optional)
Instructions
- Prep: Rinse the asparagus under cold water and dry thoroughly. Snap or cut off the woody ends at the bottom-usually about an inch or two. If you're working with thick spears, you can use a vegetable peeler to lightly shave the lower half of the spear after cutting off the bottom inch for a more tender texture.
- Season: Place the trimmed asparagus on a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic salt and black pepper. Toss with your hands or tongs to coat all sides evenly.
- Smoke: Preheat your pellet grill to 350°F. Once hot, lay the asparagus directly across the grates in a single layer. Position them crosswise to keep the spears from slipping through.
- Close the lid and cook until the asparagus is tender but still has a bit of bite. Thinner spears will take 15 to 20 minutes. Thicker ones will take closer to 25 to 30 minutes. Keep an eye on them so they don't overcook and become mushy.
- Serve Warm: Transfer to a serving plate. Enjoy as-is, or top with a squeeze of lemon juice and/or a sprinkle of shaved Parmesan while hot.
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