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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Patrick Weldon ·

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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

    Instructions

    Put 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!

    Notes

    Number of Servings:

    Time to Prepare: