Ingredients
- tablespoons butter
- cloves garlic, sliced thin
- tablespoons lemon juice
- salt to taste
- /4 teaspoon ground black pepper
- onion, thinly sliced
- /2 pounds asparagus, trimmed
Instructions
-
Step 1
Start by getting your smoker to a steady 240°F. In a small saucepan, melt the butter and gently cook the garlic until soft. Remove from heat and stir in the lemon juice, salt, and pepper. In a cast iron skillet, arrange the onion slices and lay the asparagus on top. Drizzle the butter mixture over, then place the skillet uncovered on the smoker grate. Let it smoke for about an hour, until the asparagus is tender and slightly charred.
Chef's Tip
I find that using a cast iron skillet not only adds a bit of iron to the dish but also helps the asparagus cook more evenly. For the best texture, avoid opening the smoker repeatedly; trust the process and let the smoke work its magic.
Storage Tips
Leftover smoked asparagus keeps well in the fridge for up to three days. To reheat, I like to pop it in a hot skillet for a couple of minutes to revive that slightly crisp texture. Avoid freezing, as it can become mushy.
Variation Tips
For a different flavor, try adding a sprinkle of parmesan cheese during the last 10 minutes of smoking—it melts beautifully. Or infuse a little heat by swapping the lemon for lime and adding a pinch of red pepper flakes. This asparagus is also incredible when served alongside grilled salmon or a juicy ribeye steak.