Anyone ever tried asparagus?

Discussion in 'Veggies' started by gene111, Jan 13, 2010.

  1. gene111

    gene111 Smoking Fanatic

    Thinking about smoking some salmon with a side of asparagus this weekend anyone have any suggestions on this?
  2. thunderdome

    thunderdome Master of the Pit

    We probably have it about once a week.

    Throw it in a ziploc, add some olive oil and garlic salt, and mix it all up.

    Throw it on the grill till it softens up a bit (but not too soft).

    Finish with some almond slivers and serve it up. One of my favorite vegetable sides
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I bet you could wrap the aparagus in capicola, or even ham and do a short smoke.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I haven't done it yet but I'm waiting to get some good fresh aparaus and wrap it with bacon and then smoke it I bet it would be delish. Oh the reason I haven't done it before?? Is I just started to eat it I have always said I didn't like it for years.
  5. Sprinkle olive oil, salt and pepper to taste. Smoke at 230 for 1.5 hours or until soft. Turn every half hour. Good to go...[​IMG]
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I throw some bacon on the smoker for about 30min., then wrap 3-5 pieces of asperagus with the bacon, smoke till you feel is done.
  7. harley

    harley Fire Starter

    This! And brussle sprouts are good this way also. I like to use cajun seasoning, canadian steak seasoning, anything.
  8. gene111

    gene111 Smoking Fanatic

    i'll deffinetly try this can't wait till spring when i can go down the road & pick it & find some mushrooms & try smoking them as well!!!!!
  9. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    ya dont forget about them sprouts!!!! wrap in bacon and serve with a garlic butter dipping sauce....
  10. gene111

    gene111 Smoking Fanatic

    tried the olive oil & garlic salt & pepers on the asparagus & snow peas put them in a pan on the smoker 3/4 of the way covered cooked for a bout 1.5hrs at 230 turned out great!! had a little smoke flavor but not overpowering. posted qview under slamon. Thanks for the suggestions all[​IMG]
  11. I like em on the grill the best. Just a lil olive oil and s&p and greill till tender. Can't be beat imo
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Just did a mix of asparagus and shrooms on Friday with some chix. I cut the ends off the asparagus, then cut in half, and cut the shrooms in quarters. Drizzeled it all with some olive oil, salt, pepper, and garlic powder, tossed in a bowl to coat everything. Put it in a 8" metal cake pan and smoked at 230° for about 1.5-2 hours, stirring about once every half hour.

    Turned out awesome - wife and kids demolished them.... and the chicken... lol.
  13. jacksmoke

    jacksmoke Fire Starter

    I'm with ya on that! Oil 'em up and kosher salt them, then grill for med high for about 8-10 minutes, turning a couple times until they begin to just brown slightly. Delicious. And I used to hate asparagus.
  14. I love grilling asparagus. I tend to use either Italian dressing or some salad oil and salt and pepper. I place the asparagus on a grill pan to keep them from falling through (lesson learned).


    May I suggest finishing with Hollandaise sauce?

  15. john3198

    john3198 Smoking Fanatic

    Try wrapping a few spears in a thin slice of proscuitto and then smoke or grill.
  16. meateater

    meateater Smoking Guru SMF Premier Member

    Olive oil and some SAP. Get some grill marks on them and there good to go.
  17. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    And what was the side to this, thighs?
  18. john3198

    john3198 Smoking Fanatic

    Tried some asparagus tonight for the first time. Since they were pretty thick, I peeled them with a veg peeler then blanched in salted water for 3 min.

    Then added them to some onions and mushrooms and tossed the whole lot with EVOO, pressed garlic, and S&P. Put them on the veg grill plate for about an hour and 15 min.

    Real nice mild smoke flavor (used alder) and still a bit crunchy. The shrooms and onions were great as well.

    Before somebody asks, that's flour in the pyrex dish next to the veggies. Got that idea from Bob (bbaly). Smoked it for about 4 hours and it picked up a nice smokey flavor. Going to use it for a pizza dough tomorrow. I will somke some more of this and keep on hand. Would make a killer gravy for chicken fried steak or garlic mashed potatoes.
  19. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking spears!

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