By Traeger Kitchen
Smoky, creamy, and all kinds of delicious. Lightly seasoned asparagus is smoked on the Traeger before getting blended into a rich and flavorful soup.
|1 Pound||Asparagus Spears|
|1 Tablespoon||olive oil|
|To Taste||salt and pepper|
|1/2||yellow onion, diced|
|2 Clove||garlic, minced|
|1 1/2 Cup||chicken stock|
|1 1/2 Cup||cream|
|2 Stalk||Raw Asparagus, Shaved|
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Drizzle 1 pound of asparagus with olive oil and season with salt and pepper. Place directly on the grill grate and smoke for 20-30 minutes. Taste along the way to assess smoke level pulling earlier if needed.
180 ˚F / 82 ˚C
1 Pound Asparagus Spears
1 Tablespoon olive oil
To Taste salt and pepper
Place 1 Tbsp butter in a saucepan and melt over medium heat. Add onion and garlic and saute for 2-3 minutes or until onion is translucent.
1/2 yellow onion, diced
1 Tablespoon butter
2 Clove garlic, minced
Remove asparagus from the grill and cut into 1” pieces. Place asparagus in the pan with the onions and add stock and cream. Bring to a simmer.
1 1/2 Cup chicken stock
1 1/2 Cup cream
Remove from heat and puree using a blender or immersion blender until smooth.
Season with salt and pepper and serve. Top with fresh shaved asparagus, sprinkle with salt, pepper, and smoked paprika if desired. Enjoy!
2 Stalk Raw Asparagus, Shaved
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