smoked asparagus soup


  • Pound Asparagus Spears

  • 1 Tablespoon olive oil

  • To Taste salt and pepper

  • 1/2 yellow onion, diced

  • 1 Tablespoon butter

  • 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 Pellet Tube 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.


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.


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.


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!

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