Steps

• 1

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Reserve 2 spears of fresh asparagus for serving. Drizzle the remaining asparagus with olive oil and season with salt and pepper.

  Ingredients

  • 1 Pound asparagus spears, divided

  • 1 Tablespoon Olive oil

  • To Taste Salt

  • To Taste Pepper

• 3

  Place directly on the grill grate and smoke for 20-30 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  In a saucepan over medium heat, melt 1 tablespoon of butter. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes.

  Ingredients

  • 1 Tablespoon butter

  • 1/2  yellow onion, diced small

  • 2  cloves garlic, minced

• 5

  Remove the asparagus from the grill and cut into 1-inch pieces. Place asparagus in the pan with onion, and add stock and cream. Bring to a simmer.

  Ingredients

  • 1 1/2 Cup chicken stock

  • 1 1/2 Cup cream

• 6

  Remove from heat and puree using a blender or immersion blender until smooth. Season with salt and pepper to taste.

• 7

  With a vegetable peeler, thinly shave the reserved asparagus. Top the soup with fresh shaved asparagus, sprinkle with salt, pepper, and smoked paprika, if desired. Enjoy!

  Ingredients

  •  Smoked paprika, for serving, optional