White asparagus smoked on hay

White asparagus smoked on hay

Did you know that you can also smoke white asparagus on hay on your Big Green Egg, which gives it a delicious aroma? The smell of the hay when you open the kamado makes your mouth water.

And the taste of the asparagus? You have to experience those for yourself. Pre-cook the asparagus well in advance. You can then let them cool in the cooking liquid.


1 kg white asparagus
3 tbsp butter
1 piece of mace
3 generous hands of herbal hay


Peel the asparagus. Bring half the peels to a boil with the butter and mace in ample, lightly salted water; keep the asparagus and the rest of the asparagus peels separate. Turn the heat to low and let the asparagus peels cook gently for about 5 minutes.

Pour the asparagus peelings and cooking liquid through a sieve. Discard the asparagus peels, collect the strained cooking liquid and pour it back into the pan. Bring to a boil, place the asparagus in and cover with a clean tea towel. Turn the heat down to low and simmer for about 4 minutes.

Turn off the heat and let the asparagus cool in the cooking liquid.


Light the charcoal in the Big Green Egg and heat to a temperature of 170°C.

Meanwhile, remove the asparagus from the cooking liquid. Place the herb hay in the cooking liquid, squeeze it and spread it on the Perforated Cooking Grid. Spread the separately kept asparagus peels over the hay and place the asparagus on top.

Sprinkle a handful of Apple Wood Chips on the glowing charcoal, place the convEGGtor and place the Stainless Steel Grid in the EGG. Place the Perforated Cooking Grid on the grate and close the lid of the EGG; the temperature will drop to about 120°C. Let the asparagus smoke for 8-10 minutes.

Remove the asparagus from the Big Green Egg and serve with a main course of your choice.

Enjoy your meal!

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