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Grilled Prosciutto Wrapped Asparagus

20

15

Hickory

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.

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  • 2 Bunch asparagus

  • 4 Ounce prosciutto

  • Olive oil

  • Kosher salt

  • 1 Medium lemon, zested

  • freshly ground black pepper

  • 2 Tablespoon balsamic vinegar, divided

  • 3 Tablespoon toasted pine nuts, for serving

  • 1

    When ready to cook, set Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 2

    Rinse the asparagus and pat dry with a paper towel. Cut the bottom third off of the asparagus stalks and discard.

    • 2 Bunch asparagus

  • 3

    Wrap a piece of prosciutto around 4 to 5 stalks, and place on a baking sheet. Drizzle the asparagus with olive oil, then sprinkle with salt, pepper and lemon zest.

    • 4 Ounce prosciutto

    • As Needed Olive oil

    • As Needed Kosher salt

    • 1 Medium lemon, zested

    • As Needed freshly ground black pepper

  • 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 balsamic vinegar.

    • 2 Tablespoon balsamic vinegar, divided

  • 5

    Place back on the grill and cook until the prosciutto is crispy and the asparagus is cooked through, about 5 to 8 minutes.
  • 6

    Place the asparagus on the serving tray and sprinkle with the pine nuts and drizzle with remaining balsamic. Enjoy!

    • 3 Tablespoon toasted pine nuts, for serving

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