Asparagus ?

I just did some prosciutto wrapped asparagus Saturday just like you describe - raised, direct. I did them at 350 for about 10 minutes - basically just until the prosciutto crisps up.

I had pretty good-sized asparagus so they were still crisp. Very good.

you pretty much cannot screw up asparagus.. if you have the thick stuff, peel the stems a bit so they are closer in diameter to the heads other wise the butt end will be undercooked,,, asparagus regardless of size is done when it bends a bit when you pick it up .. i do direct not raised.. thinner ones at higher temps to get a bit of char thicker ones at lower temps with a wide open at the end if i want some char. i do not char with prosciutto.
bill

Then toss the asparagus, right.

GG

LOL, fair enough, GG. But then sometimes you have to take “extreme measures” to get kids to eat asparagus. On the other hand, the cheese, walnuts, and honey are not so thick to completely smother the asparagus; the grass still comes through.

Although this might not be for asparagus purists, I don’t see it as being any less “pure” than the prosciutto or bacon wrapped recipes that are often posted. :evil:

If you want a great asparagus...

Steam the asparagus, remove and blanch.

Put down a piece of prosciutto.

Melt bbq sauce, lemon juice and butter together.

Add salt and pepper to sauce.

Brush the sauce on the prosciutto.

Put down a few cooked asparagus spears, and throw a slice or two of red pepper in there as well.

Roll it up. Use a toothpick to hold it together.

You can then brush the sauce on the outside as well if you want to.

Cook on the grill until the prosciutto is crisp, turning as required.

Eat.

Whatever the recipe, I like to plank asparagus on the egg because it is easy to add whatever toppings you want and the asparagus and toppings won’t fall through the grill. Of course you can use a grill topper also. Or you can do the toothpick or skewer thing to make an asparagus raft; but that seems to be more effort (for me anyway). :unsure: