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


-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


-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


-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.



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