Prosciutto Wrapped Asparagus




Chef Tom fires up the grill for a easy veggie side dish. Prosciutto Wrapped Asparagus is a quick and easy way to grill up a flavor packed side!
Full recipe: https://www.atbbq.com/thesauce/veggies/prosciutto-wrapped-asparagus/

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33 replies
  1. harleyrdr1
    harleyrdr1 says:

    I love this channel but please. It is not “Vinigarette”, it is “Vinaigrette”. So pronounced like Vina-grette not Vinigar-ette. Semantics I know. ?‍♂️

    Reply
  2. DonPandemoniac
    DonPandemoniac says:

    Something like this has been my go-to asparagus recipe for years, it is amazing. I go a little less heavy on the seasoning but wrap only 2 or 3 asparagus in a good slice of prosciutto. On the bias for maximum coverage. A poached egg and some aioli as condiments.

    Reply
  3. Shane Harmond
    Shane Harmond says:

    Request: long smoke vs shorter smoke time; same piece of meat, rub and method just to see your opinion if it makes a difference on the rub/flavour on how long its been cooked for. I use tenderloin to test rubs and new glazes. Would like to hear your opinion.

    Reply
  4. Jim 692
    Jim 692 says:

    I’ve made this for several years and the sauce shown here was what I’ve been missing out on. The only unique thing I add is when its 2 minutes from being done, I drizzle balsamic reduction (from a squeeze bottle) over the top. I also use imported prosciutto as the domestic is more salty.

    Reply
  5. DeWayne Andrews
    DeWayne Andrews says:

    I love grilled Asparagus … I've grilled asparagus with bacon ? b4 ; but never tried it with prosciutto.. Gotta give ur version a try.. Is there a certain brand of prosciutto that u wld recommend for this??

    Reply
  6. Rod Leiting
    Rod Leiting says:

    We were in Treviso Italy and ate at this tiny restaurant that had no English translations. The menu was on a small white board across the building and barely legible. They talked us into ordering the grilled cheese but I don't remember how we figured out that much translation. It was kind of a pan fried Fontina I believe with some black char and asparagus. The cheese to asparagus ratio was amazing. I wish I knew how they did it. Amazing.

    Reply
  7. Darrell Barbery
    Darrell Barbery says:

    Chef Tom, I'm a big fan and subscriber of your recipes and I've learned a lot from watching you. I do have to address an elephant in the room though. What you've made looks; and I'm sure, smells & tastes delicious, but you said this was a vinaigrette dressing. I watched the video twice to see if maybe I had missed something. Where is the vinegar? Please explain, maybe it was lost in editing?

    Thank you for all you and your company do and Keep up the great work!

    Reply

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