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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Patrick Weldon

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  • Proscuitto Wrapped Asparagus

    Ingredients
    • 1 Bunch Fresh Asparagus
    • &#189 lb thin sliced Proscuitto
    • Olive Oil and /or Walnut Oil

    InstructionsPut asparagus on large plate and sprinkle with Olive Oil. I like to sprinkle with Walnut Oil as well, but this is not neccesary.) Lightly salt and pepper. Not much, as the Prosciutto is a salty meat. Then wrap one thin slice of prosciutto around each individual asparagus. Wrap at an angle to cover most of the asparagus. It will be a bit loose, but quickly shrink-wraps tightly on the fire. Put on the Big Green Egg at high temp,even over flames for a few minutes. Maybe five to six. Proscuitto should get a slight crisp. Enjoy!Do this after grilling your meat. Crank up the temp and let it go!NotesNumber of Servings: Time to Prepare:
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