Mesquite Smoked Asparagus | Gluten-Free, Dairy-Free

mesquite smoked asparagus

Mesquite Smoked Asparagus

One of our favorite restaurants, District Kitchen + Cocktails, serves the most delicious seasonal and locally sourced food.  And so much of it can be made gluten-free.  

Right now asparagus is plentiful and in season and of course on their menu.  

I love asparagus because it is a detoxifier (glutathione), feeds the gut bacteria (inulin) and contains lots of vitamins and minerals.  But I LOVE the asparagus they serve at District.  They always knock it out of the park.  

It is grilled and has this lovely woody smoky flavor.  

So of course I had to try it at home.  

Usually I just blanch asparagus or throw it in the oven with other roasting veggies near the end.  But I needed to add this to our repertoire!  

We don’t have an outdoor grill so I thought why not impart some of that smoky wood flavor with my favorite little kitchen cheat – liquid smoke.

Colgin Mesquite Liquid Smoke is vegan and gluten-free.  

The liquid smoke also comes in different flavors like hickory, pecan and apple smoke.  But mesquite is what we have in the pantry right now, so mesquite smoked asparagus it is.

W just baked the asparagus in the oven after tossing it in a little olive oil and a generous amount of the mesquite liquid smoke.  

I wasn’t sure if it would work but it did!  

The asparagus was awesome.

To prep the asparagus just snap off the ends.  There is a natural break where the harder bottom part comes off.  Wash, dry, toss in EVOO/liquid smoke, and bake it at 425 degrees F for about 10-12 minutes.  Then sprinkle with a little salt & pepper.  

So easy and so good!

Mesquite Smoked Asparagus | Gluten-Free, Dairy-Free

A delicious new way to cook up your asparagus! Toss it with a little EVOO and liquid smoke for a grilled woody flavor even though it is baked in the oven.
Course Side Dish
Cuisine American
Keyword mesquite smoked asparagus
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

  • 20 asparagus stalks
  • 2 tbsp EVOO
  • 2-3 tbsp gluten-free Mesquite liquid smoke
  • Salt
  • Freshly Ground pepper

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Wash the asparagus spears then blot with a paper towel to dry. Break off the bottom of the asparagus at the natural breaking point.
  3. Place into a baking dish and toss with EVOO and liquid smoke.
  4. Cook for 10-12 minutes or until done depending on the thickness of the spears.
  5. Sprinkle with salt and freshly ground pepper before serving.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm studying the microbiome and gut health. And trying to come up with recipes to feed those gut bugs! #feedthegutbugs

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