I've never smoked asparagus on the CS yet, but I've done it plenty of times on a charcoal grill. Steamed ahead of time to al dente. Indirect heat on the grill, light olive oil and salt/pepper, Jack Daniels barrel chips, about 10 minutes. Finish them off on the plate by drizzling on a little browned butter. Pretty yummy, if I do say so. I'll bet the CS will do pretty good, too.