Smoked Asparagus Recipes

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SIMPLE SMOKED ASPARAGUS

A simple vegetable side dish to pair with your meat while you already have the smoker fired up. I've tried several different flavor combos but have found that olive oil, salt, and pepper work best with asparagus. Serve with lemon wedges if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 4

Number Of Ingredients 3



Simple Smoked Asparagus image

Steps:

  • Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
  • Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
  • Place the pan on the smoker rack and smoke for 30 minutes.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 4.4 g, Fat 1.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 2.3 mg, Sugar 2.1 g

1 pound thick asparagus spears, trimmed
½ tablespoon olive oil
salt and ground black pepper to taste

SMOKED SALMON AND ASPARAGUS PUFFS

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 8 to 10 servings (16 puffs)

Number Of Ingredients 13



Smoked Salmon and Asparagus Puffs image

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
  • Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
  • Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

3 ounces hot-smoked salmon
1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
1 large egg

SMOKED ASPARAGUS

Love smoked foods? Love asparagus? I experimented while smoking a turkey breast and came up with this mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too.

Provided by Melissa Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 1h20m

Yield 6

Number Of Ingredients 7



Smoked Asparagus image

Steps:

  • Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).
  • Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper.
  • Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker.
  • Close the smoker and cook the asparagus until tender, about 1 hour.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 42.7 mg, Sugar 2.2 g

2 tablespoons butter
4 cloves garlic, sliced thin
2 tablespoons lemon juice
salt to taste
¼ teaspoon ground black pepper
1 onion, thinly sliced
1 ½ pounds asparagus, trimmed

SMOKED SALMON-ASPARAGUS FRITTATA

Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.

Provided by Chateau Ste Michelle

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 12



Smoked Salmon-Asparagus Frittata image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  • Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
  • Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
  • Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
  • Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g

2 small yellow potatoes
10 eggs
½ teaspoon hot sauce (such as Tabasco®)
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
Salt and ground black pepper to taste
2 tablespoons olive oil
¼ cup diced red onions
1 cup asparagus, cut into 3/4-inch pieces
½ cup smoked salmon, broken into small pieces
⅓ cup shredded Gruyere cheese

SMOKED TURKEY WRAPPED ASPARAGUS

Provided by Ellie Krieger

Categories     appetizer

Time 27m

Yield 2 servings (6 pieces per serving)

Number Of Ingredients 4



Smoked Turkey Wrapped Asparagus image

Steps:

  • Pre-heat the oven to 400 degrees F.
  • Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

12 asparagus spears
1 1/2 teaspoons extra-virgin olive oil
4 thin slices smoked turkey (about 1/4 pound)
12 chives, optional

SMOKED SALMON WRAPPED WHITE ASPARAGUS

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11



Smoked Salmon Wrapped White Asparagus image

Steps:

  • Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
  • Preheat the vegetable oil in large deep pot to 350 degrees F.
  • In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.

1 bunch white asparagus
2 quarts vegetable oil
1 cup cream cheese, room temperature
1/2 pound smoked salmon, chopped
1 teaspoon kosher salt and freshly ground black pepper blend
1 lemon, zested
1 cup panko bread crumbs
1 teaspoon minced thyme leaves
1 teaspoon minced parsley leaves
2 tablespoons truffle oil
Chopped herbs of choice, for garnish

ASPARAGUS AND SMOKED SALMON BUNDLES

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6



Asparagus and Smoked Salmon Bundles image

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10



Fettuccine With Asparagus and Smoked Salmon image

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

SMOKED SALMON AND ASPARAGUS QUICHE

An easy pat-in-the-pan crust makes quiche making a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 13



Smoked Salmon and Asparagus Quiche image

Steps:

  • Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

SMOKED SALMON AND ASPARAGUS QUICHE

Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13



Smoked Salmon and Asparagus Quiche image

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

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