Grilled Prosciutto Wrapped Asparagus
By Traeger Kitchen
Talk about a side for sore eyes. Tender asparagus is wrapped in savory prosciutto, grilled over hickory, and finished off with a balsamic glaze, taking your whole meal to the next level.
Prep Time
20 Min
Cook Time
15 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Bunch | asparagus |
| 4 Ounce | prosciutto |
| As Needed | Olive oil |
| As Needed | kosher salt |
| 1 Medium | lemon, zested |
| As Needed | freshly ground black pepper |
| 2 Tablespoon | balsamic vinegar, divided |
| 3 Tablespoon | toasted pine nuts, for serving |
Steps
1
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
Rinse the asparagus and pat dry with a paper towel. Cut the bottom third off of the asparagus stalks and discard.
3
Wrap a piece of prosciutto around 4 to 5 stalks, and place it on a baking sheet. Drizzle the asparagus with olive oil, then sprinkle with salt, pepper, and lemon zest.
4
Place the baking sheet on the grill and cook. After 5 minutes, shake the pan to turn the asparagus once, then drizzle with 1 tablespoon of balsamic vinegar.
5
Place back on the grill and cook until the prosciutto is crispy and the asparagus is cooked through, about 5 to 8 minutes.
400 ˚F / 204 ˚C
00:08
6
Place the asparagus on the serving tray and sprinkle with the pine nuts and drizzle with the remaining balsamic. Enjoy!
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