Grilled asparagus with smoked salmon dip

By Spencer Watts
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  • 454 grams asparagus
  • 2 tablespoons (30 milliliters) olive oil
  • Salt and pepper to taste
  • 1/2 lemon, juiced


  • 113 grams cream cheese, softened
  • 2 tablespoons (30 milliliters) sour cream
  • 2 tablespoons (30 milliliters) mayonnaise
  • 1/8 teaspoon (0.75 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) horseradish
  • 1/2 lemon, juiced
  • Salt and pepper
  • 57 grams smoked salmon, chopped
  • 1 tablespoon (15 milliliters) fresh dill, finely chopped



  1. In a food processor combine cream cheese, sour cream, mayonnaise, garlic powder, horseradish, lemon juice, and smoked salmon, pulse until combined.
  2. Fold the dill into the mixture.
  3. Place in a small bowl to serve.


  1. Preheat BBQ to medium or 350F (175 C).
  2. In a bowl toss the asparagus with olive oil, salt and pepper.
  3. Place the asparagus on the grill and cook for five minutes rolling the asparagus to cook evenly and spritz with lemon juice.

To serve:

  1. Place the asparagus on a plate with the accompanying bowl of smoked salmon dip.
  2. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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