Smoked asparagus cooks in minutes and picks up just enough smoky flavor to make people ask what you did differently. I’ve been smoking meats and sides for years, and recipes like this are exactly why I keep my Traeger busy. You don’t need complicated steps or a bunch of ingredients, just fresh asparagus, a little seasoning, and the right cooking time so it stays tender instead of mushy.
Smoked Asparagus Ingredients
- Fresh Asparagus
- Olive Oil
- BBQ Rub, Garlic Powder, Onion Powder, Lemon Pepper Seasoning, Salt
How to Smoke Asparagus
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Asparagus: Rinse the asparagus and pat it dry. Trim the woody ends from the bottom of the stalks, usually about 1–2 inches.
- Season the Spears: Place the asparagus on a sheet pan or large bowl. Drizzle with olive oil and toss until the spears are lightly coated.
- Add the Seasonings: Sprinkle the asparagus with BBQ rub, garlic powder, onion powder, lemon pepper seasoning, and salt. Toss again so the seasoning is evenly distributed.
- Arrange for Smoking: Spread the asparagus in a single layer on a grill tray, grill basket, or directly on the grates. Avoid stacking the spears so they cook evenly.
- Smoke the Asparagus: Place the asparagus in the smoker and cook. The asparagus should be bright green and fork-tender with a slight bite.
- Serve: Remove from the smoker and serve immediately while warm. Adjust seasoning with additional salt or lemon pepper if needed.
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Smoked Asparagus
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 pound fresh asparagus Trimmed, woody ends removed.
- 1 teaspoon olive oil
- ½ teaspoon BBQ rub or seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon lemon pepper seasoning
- salt to taste
Instructions
- Preheat the smoker to 225 degrees.
- Rub the olive oil into the asparagus. Sprinkle the spices throughout and rub them into the asparagus.
- Place the asparagus on the smoker. Smoke for 45-60 minutes until the texture softens.
- Cool before serving.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Grab a knife and cutting board. You want to trim the white and woody lower ends of the asparagus. The ends are usually tough in texture. You can read about The Right Way to Trim Asparagus here.
I like to add a few of my favorite spices along with salt. Here are other ideas if you are looking to switch up the flavor of these from time to time:
Lemon Pepper Seasoning
Homemade Ranch Seasoning
Homemade BBQ Seasoning
Smoked Paprika
Brown Sweetener or Sugar
Honey
Parmesan Cheese
Maple Syrup
I recommend 225 degrees.
It will take 45-60 minutes to become tender with the perfect texture. Flip the asparagus halfway through the cooking process.
The asparagus will cook fast, so I prefer strong smoky wood and pellet flavors, like hickory, mesquite, or the Traeger Signature Blend.
My first tip is to avoid overcooking. Overcooked asparagus will turn out mushy every time.
Start with thicker stalks. Thin asparagus cooks way too fast and will overcook in the smoker before it even has time to pick up flavor. Look for thicker spears. They hold their shape better and stay tender instead of falling apart.
Trim the woody ends. The bottom of asparagus can be tough and fibrous. I usually snap or cut off the bottom inch or two. If you leave that woody part on, it can make the whole spear feel stringy when you bite into it.
Use a little oil. Tossing the spears in olive oil helps them roast instead of steam. It also helps the seasoning stick and keeps the outside from drying out.
Give it space. Spread the asparagus out in a single layer on a grill tray or pan. If the spears are piled up, they trap moisture and start steaming instead of smoking.
More Smoked Side Dishes
Smoked Baked Beans
Smoked Sweet Potatoes
Smoked Salsa
Smoked Mac and Cheese
Smoked Baked Potatoes
Pair with these Main Dish Smoked Recipes
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
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