Slow Smoked Asparagus Bundles with Lemon and Garlic is a recipe made in heaven! These little bundles of veggies make the perfect quick side dish for your cookouts.
Asparagus requires a good wash since it grows in sandy soil. I like to soak the asparagus spears in a large bowl filled with cold water which will soften the dirt. Then, I give them one final rinse under running water.
With all the dirt removed, pat dry the stalks.
Then, it's time to trim the asparagus. Bend it near the fibrous extremity, and it will snap right where the woody part ends.
Smoking The Asparagus
Set up the grill for indirect heat at about 250°. Start soaking your cedar planks. Even though we are cooking on indirect heat and the risk of it catching fire is small, it is a good habit to have.
Grab three or four stalks to tie together for a single portion. If you have really think stalks, you may want a few more for a single serving. Tie them tightly using butcher's twine.
Mix the olive oil, lemon juice, garlic and salt & pepper together. Mix well.
Place the asparagus bundles in a large Ziploc bag and pour the olive oil mixture in the bag. Carefully work it around so all of the asparagus is evenly covered.
Add the wood chips to the grill. I used Pecan, but if you aren't sure which wood works well with vegetables, check out my free Wood Pairing Cheat Sheet.
Remove the asparagus when they are fork tender and bright green. That should be about the 45 minute mark. Sprinkle with lemon zest and/or parmesan cheese, as desired.
Notes
Mixing Asparagus with Olive Oil Mixture: Use a Ziploc. This is one of my favorite tips. The large bags make marinating and coating foods so much easier than large bowls. Plus, it makes clean up really easy.Soaking Planks: Let the cedar planks soak for 30 - 60 minutes before using. It helps to minimize any burning.Use Cedar Wraps as an Alternative: For a fun twist, use cedar wraps as we did in the Copper River Salmon to hold the asparagus together instead of twine. You will need to cut these down a bit, as you don't want to wrap the entire stalk. They cut easy with scissors and still gives off that earthy, cedar aroma.Stronger Cedar Flavor: To achieve a stronger cedar plank flavor, don't bundle the asparagus. This will take more planks and more space but you will have a stronger infusion of flavor.Storage: Seal leftovers in an airtight container and refrigerate for up to three days. One of the funny things about smoking on the grill is that the smoke flavor will intensify the longer you let it rest, especially with vegetables. If you think you may have leftovers, use a bit less wood for smoking.Not Freezer Friendly: Don't store leftovers in the freezer as when they defrost they get limp and mushy. Cedar Plank Alternative: Simply use foil instead. Don't roll it up but make a large piece that you can lay the asparagus on. Another option is to use a vegetable basket.