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.