Smoked Asparagus and Corn Salad by Uncle Smoke’s Aidan Galligan

Smoked Asparagus

Smoked Asparagus and Corn Salad
Serves 6
Prepared by chef Aidan Galligan of Uncle Smoke

Ingredients:

-24 pieces asparagus (with woody ends trimmed off)
-4 Roma tomatoes, diced
-2 ears corn (kernels cut from the cob)
-1/2 small red onion, finely chopped
-2 sprigs thyme, leaves only
-1 jalapeno, finely chopped
-1/2 cup parsley, chopped
-1/2 cup oregano, chopped
-1 clove garlic, minced
-2 tablespoons olive oil
-Salt and black pepper to taste

Lime Vinaigrette

-1/4 cup lime juice
-3/4 cup olive oil
-2 teaspoons salt
-1 teaspoon sugar

Method:

-For the vinaigrette, add the sugar and salt to the lime juice and whisk until
dissolved. Slowly whisk in the oil until emulsified

-Blanch the asparagus for 3 minutes in salted boiling water, drain and cool.

-Marinate the asparagus in the olive and smoke for 10 minutes, then season with
salt and pepper to taste.

-Combine all the other ingredients in a bowl, season with salt and pepper to
taste then dress with the lime vinaigrette.

-Lay the smoked asparagus side by side on a plate and spoon the salad on top.

***

 

Don’t have a smoker at home? Try this DIY version!

You’ll need:

-2 aluminum foil pans
-1 roll aluminum foil
-Apple wood chips

Directions:

-Make 4 small foil balls (slightly larger than ping pong balls) and place in each corner of a foil pan. Scatter some wood chips into the pan.

-Pierce the second aluminum pan with a knife all over to allow the smoke to
come through and place the asparagus in this pan.

-Place the pan with the chips on top of a medium heat stove or grill and when it begins to smoke, place the pan with asparagus into it and cover with a sheet of foil so that no smoke escapes.

-Turn the heat to low and smoke the asparagus for 10 minutes.

Other smoking tips from the chef:

* Lightly oil the vegetables to be smoked (smoke clings to fat, so you’ll get
a better result).

* Hot smoke the vegetables that need to be cooked, and cold smoke the
ones that need to be raw.

* If indoors, use the exhaust fan. I always smell like smoke but you don’t
have to!

* Serve smoked items with an acidic dressing like vinaigrettes and fresh
lemon juice. The flavours really complement each other nicely.

* Use lighter woods like apple wood for vegetables because veggies are
sweet and delicate on their own. The smoke is to enhance their flavour, not take them over.

 

 

Joel Levy
About Joel Levy 1207 Articles
Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography