Today I'm showing you how to make grilled prosciutto wrapped asparagus on the Weber Kettle with the Slow 'N Sear. It's a 2 ingredient recipe that is super easy to make. The prosciutto is naturally oily and salty so by wrapping the asparagus, we don't need to use salt or oil. It's one of my favorite grilled side dishes.
INGREDIENTS:
1 Bunch, Asparagus, Bottom thirds removed
10 oz, thin sliced Prosciutto
Optional Lemon Aioli (Lemon flavored Mayo)
1/2 Cup, Hellman’s Mayo
1/4 Lemon, Juiced
Fresh Cracked Black Pepper
DIRECTIONS:
The prosciutto should naturally tear into two strips. So one piece of prosciutto should satisfy two pieces of asparagus. Cut off the bottom ends of the asparagus, then taking one-half strip of the prosciutto, starting at the end of the asparagus, then at an angle, wrap the asparagus in one think layer all the way up the asparagus. Don’t double wrap the asparagus or you may run the risk of them becoming too salty, especially if you’re using the thin version of asparagus. Strop wrapping once you hit the tops of the asparagus. If there is excess prosciutto, tear it off and use it to start the next one.
Wrap all the asparagus in the prosciutto then set aside. If you are serving it with the mayo, just combine all the ingredients in a bowl and stir to combine. Then set aside and set up the grill.
Fill a bbq chimney up with charcoal just below the top of the chimney. Get that white-hot. Then add it to your Slow ’N Sear. If you don’t have the Slow ’N Sear, then just pile them in a corner and flatten them out.
Once the coals are glowing red, add the asparagus. No need to salt or oil, both of those will come from the prosciutto. Cook over direct heat for a few minutes per side. Cook until all sides of the prosciutto are nicely browned and the tops of the asparagus are lightly charred. Use tongs to flip as needed and adjusting to hot spots on the grill to make sure each asparagus is being cooked properly, none are cooking too fast or too slow. Move them around until they look delicious to you, browned prosciutto, charred asparagus tops. Remove from the grill.
Serve straight up or with the Lemon Aioli.
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