Hay smoked asparagus
The asparagus is a centuries-old vegetable that is highly anticipated every year. Its taste is unrivalled and an additional benefit is that this ‘white gold’ is incredibly healthy. In this recipe, we try a new way of preparing asparagus: smoking them on the Big Green Egg using hay! This will add even more flavour to the asparagus. As is the case with boiled asparagus, hay-smoked asparagus combines really well with a traditional Hollandaise sauce.
For the asparagus
- 8 white asparagus (not too thick)
- 2 generous handfuls of hay
- Hollandaise sauce
- Heat the Big Green Egg, with the Stainless Steel Grid, to 130-140°C. Meanwhile, peel the asparagus, trim the bases of the spears and pat dry with a clean tea towel.
- Place the Perforated Cooking Grid on the grid and cover with half the hay. Place the asparagus on top and cover with the remaining hay. Close the lid of the EGG and open the flow draft door at the bottom of the ceramic base by a few more centimetres. Smoke the asparagus for approximately 20 minutes.
- Open the lid of the EGG and leave open for a few minutes. It does not matter if the hay catches fire, but do be careful if this happens. The hay will only burn for a short time and will leave a thin layer of ash on the asparagus. You can easily wipe this off.
- Remove the asparagus from the Round Perforated Grid, wipe them off and serve with the Hollandaise sauce. You could prepare a small ham on the bone (ham hock) to go with it. This should be cured and pre-cooked. Place the ham on the asparagus during smoking to heat it, and finally, glaze with gravy.
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