Transform ordinary asparagus into a show-stopping BBQ side dish with this grilled prosciutto and asparagus recipe. The high heat of the grill creates perfectly tender asparagus with subtle char marks while turning the prosciutto deliciously crispy. Finished with a bright lemon Dijon vinaigrette, this dish pairs beautifully with grilled steaks or seafood.
Why Grilling Makes This Dish Special
Grilling elevates this classic combination in several ways. The direct heat caramelizes the natural sugars in the asparagus, creating sweet, crispy tips while maintaining a tender-crisp interior. The prosciutto becomes perfectly crisp on the grill, developing a bacon-like texture that crumbles beautifully over the finished dish. The slight smokiness from the grill adds an extra layer of flavor you can’t achieve with other cooking methods.
Mastering Grilled Asparagus Technique
Perfect grilled asparagus starts with proper preparation and grill setup. Select spears of similar thickness for even cooking, and snap off the woody ends at their natural breaking point. Arrange the spears perpendicular to the grates to prevent them from falling through. The key is maintaining medium direct heat – hot enough to create nice grill marks but not so hot that the exterior burns before the interior cooks.
The Prosciutto Element
The magic happens when thin slices of prosciutto meet the hot grill. Unlike oven-baking, grilling creates perfectly crispy prosciutto that shatters like thin bacon. This textural contrast with the tender asparagus makes each bite interesting. The salt from the prosciutto also perfectly seasons the asparagus.
Bringing It All Together
The lemon Dijon vinaigrette isn’t just a finishing touch – it’s an integral part of the dish that ties everything together. The acidity cuts through the richness of the crispy prosciutto while complementing the natural flavors of the grilled asparagus. Drizzling some vinaigrette before grilling helps prevent sticking and adds flavor, while reserving the rest for finishing provides a fresh, bright note.
Frequently Asked Questions
Should I wrap the asparagus in prosciutto before grilling?
While you can wrap the asparagus, grilling the components separately gives better results. The prosciutto gets crispier, and you have better control over the asparagus cooking. Crumbling the crispy prosciutto over the finished dish provides better texture contrast.
How do I prevent asparagus from falling through the grates?
Place spears perpendicular to the grates and use medium to thick asparagus. If using very thin spears, consider using a grilling basket or placing aluminum foil under particularly thin sections.
What’s the best grill temperature?
Medium direct heat (around 350-400°F) is ideal. This allows the asparagus to cook through while developing nice char marks, and gets the prosciutto perfectly crispy without burning.
Can I make the vinaigrette ahead?
Yes, the vinaigrette can be made up to 24 hours in advance. Bring to room temperature and whisk again before using. The asparagus should be grilled just before serving for the best texture.
Grilled Asparagus & Prosciutto with Lemon Dijon Vinaigrette
Equipment
- Grill preheated to medium heat
- Small bowl for vinaigrette
- Tongs for handling asparagus
- Serving platter for presentation
Ingredients
Vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon shallot grated
- 2 tablespoons lemon zest grated
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Asparagus
- 1½ pounds asparagus
- ½ teaspoon kosher salt
- 4 slices prosciutto very thin
Instructions
- Heat grill to medium direct heat.
- Mix vinaigrette ingredients in a small bowl.
- Snap off woody ends of asparagus at natural breaking point.
- Drizzle asparagus with vinaigrette and season with salt.
- Grill asparagus and prosciutto over medium direct heat.
- Cook asparagus 6-8 minutes, flipping once or twice. Cook prosciutto 2-3 minutes until crispy.
- Arrange asparagus on platter, drizzle with remaining vinaigrette, top with crumbled prosciutto.
Notes
Contents
