Grilled Asparagus and Prosciutto Cobb Salad
Photo: Jeffery Cross
In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won't fall through the grates.
How to Make It
Step 1
1
Hard-cook eggs, then cool, peel, and quarter. Meanwhile, whisk together 1/3 cup oil, the vinegar, mustard, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, chives, and parsley; set dressing aside.
Step 2
2
Put asparagus at one end of a large rimmed baking sheet and green onions at other end. Toss asparagus with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Toss onions with remaining 1/2 tbsp. oil and a sprinkle of salt and pepper.
Step 3
3
Trim bases from lettuces and halve or quarter lettuces if large. Arrange in a bed on a large platter and set aside.
Step 4
4
Heat a grill to medium-high (about 450°). Lay cold prosciutto slices on two sheets of parchment paper, separated; then stack on a rimmed baking sheet.
Step 5
5
Carefully flip prosciutto sheets meat down onto grill. Pull off paper with tongs. (For a charcoal grill, cook one batch at a time and move from center of fire if meat starts browning too fast.) Grill prosciutto covered, turning once, until mostly crisp, about 2 minutes. Transfer to baking sheet; set aside.
Step 6
6
Grill asparagus and green onions, covered, turning once, until charred and tender, 4 to 6 minutes. Transfer to baking sheet.
Step 7
7
Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce. Drizzle with some of reserved dressing and serve the rest on the side.
Ingredients
6 large eggs
1/3 cup plus 1 1/2 tbsp. extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
About 1 tsp. kosher salt, divided
About 3/4 tsp. freshly ground pepper, divided
1 large garlic clove, finely chopped
1 1/2 tablespoons finely chopped chives
1 1/2 tablespoons finely chopped flat-leaf parsley
2 pounds large asparagus, ends trimmed
2 bunches green onions, ends trimmed
1 1/3 pounds small lettuces, such as Little Gem
5 1/2 ounces thinly sliced prosciutto (keep cold)
2 avocados, sliced
6 ounces sharp but creamy blue cheese, such as Point Reyes Original, crumbled
Directions
Step 1
1
Hard-cook eggs, then cool, peel, and quarter. Meanwhile, whisk together 1/3 cup oil, the vinegar, mustard, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, chives, and parsley; set dressing aside.
Step 2
2
Put asparagus at one end of a large rimmed baking sheet and green onions at other end. Toss asparagus with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Toss onions with remaining 1/2 tbsp. oil and a sprinkle of salt and pepper.
Step 3
3
Trim bases from lettuces and halve or quarter lettuces if large. Arrange in a bed on a large platter and set aside.
Step 4
4
Heat a grill to medium-high (about 450°). Lay cold prosciutto slices on two sheets of parchment paper, separated; then stack on a rimmed baking sheet.
Step 5
5
Carefully flip prosciutto sheets meat down onto grill. Pull off paper with tongs. (For a charcoal grill, cook one batch at a time and move from center of fire if meat starts browning too fast.) Grill prosciutto covered, turning once, until mostly crisp, about 2 minutes. Transfer to baking sheet; set aside.
Step 6
6
Grill asparagus and green onions, covered, turning once, until charred and tender, 4 to 6 minutes. Transfer to baking sheet.
Step 7
7
Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce. Drizzle with some of reserved dressing and serve the rest on the side.
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